Then add the rice and fry on low flame until rice is crispy.
This will take 15 mins.
Once the rice has been fried, add water.
Add 4 cups of water.
Add salt, then cover and cook until the rice is done.
In the meantime, grind 2 onions to a fine paste and keep it aside separately.
Also grind the mint leaves, coriander leaves and green chillies.
Keep this a side.
Heat oil / ghee in a kadai.
Fry the onion paste until light brown.
Then add the ginger-garlic paste. Saute it until done.
Then add the chopped vegetables, mix all of them together and fry until the vegetables are done.
Then add red chilli powder, turmeric powder, coriander powder, garam masala powder, jeera powder and mix all together.
Then add the ground paste of mint-coriander and green chillies and mix it well.
Cover and cook. Do not add water.
Chop the remaining onion and fry it in ghee until golden brown. Keep it aside.
Also fry the nuts and raisins.
Take a serving vessel. Add a layer of rice in the bottom. Then add the gravy on top of it. Again add a layer of rice on top of that and then again add the remaining gravy on top of it. Now add the remaining rice and decorate with fried onions, nuts and saffron. | |Just before serving mix all together.
Serve hot with raitha.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.