Wednesday, 27 March 2013

Rice Vegetables Ring

Jara Hatke....Twist in Indian Biryani


For bengal gram rice-
Boiled bengal gram (chana)- ¼ cup
Cooked rice- 2 cups
Lemon juice- 2 tsp
Finely chopped garlic- ½ tsp
Dried basil- 1 tsp
Black pepper powder- 1 tsp
Olive oil- 2 tsp
Salt to taste

For vegetable ring-
Onion rings- 4
Onion, cut  into ½ inch cubs- ¼ cup 
Tomato slice- 4 
Capsicum, cut into 2 inch cubes- 4 cubes 
Capsicum, cut  into ½ inch cubs- ¼ cup 
Baby corns, cut into 1 inch piece - 4
Carrot, peeled & cut into ¼ inch cubes- 1
Grated processed  or mozzarella cheese- ½ cup

For Gravy:
Chopped onion- ½ cup
Chopped tomato- ½ cup
Garlic- 8 cloves
Cinnamon- ½ inch piece
Chili powder- 1 tsp
Black pepper powder- ½ tsp or to taste
Sugar- ¼ tsp
Olive oil- 2 tbsp
Olive slices- 5
Salt to taste


Put the cooked rice in a bowl. Add chana, garlic, salt, pepper powder, dried basil, lemon juice and olive oil and mix well. 

Blanch baby corns. Sauté lightly all vegetables (which noted for vegetable ring) in little olive oil.  Season with salt & pepper. Keep aside.

Heat 2 tbsp olive oil in pan. Add cinnamon, chopped onion & garlic. Sauté for 2 min. over medium heat. When they turn translucent, add chopped tomato & salt. Sauté & cook tomato fully as smash but some moisture remains. Add mix herbs, chili powder, ground black pepper & sugar, mix well. Sauté for a min. Cool this mixture & blend into smooth paste. The gravy is ready.

Spread Bengal gram rice in a greased microproof dish. Push rice toward the edges of the dish to get a rice boarder. Leaving aside the border of rice put the vegetables in the center portion of the dish, such that the rice border forms a ring around the vegetables. Arrange tomato  slices & capsicum pieces.(See photo, for idea) Pour the gravy on vegetables. Sprinkle cheese on this ring. Garnish  with onion rings & olive slices. Microwave for 5 to 8 minutes. Serve hot.

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