Wednesday, 27 March 2013

Vegetables Ring Rice

Jara Hatke....Twist in Indian Biryani


For bengal gram rice-
Boiled bengal gram (chana)- ¼ cup
Cooked rice- 2 cups
Lemon juice- 2 tsp
Garlic, minced- 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


Heat oil in a pan. Add boiled chana, garlic and saute a while. Add cooked rice, salt, pepper powder, dried basil, lemon juice and mix well. Saute for a minute.

Blanch baby corns. Sauté lightly all vegetables (which are noted for a vegetable ring ingredients.) with 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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