Layered Mixed Vegetable Rice

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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  • 2 cups - basmati rice
  • 2 cups - mixed vegetables, sliced (potato, onion, zucchini, ridge gourd, bottle gourd, French beans, carrots, cauliflower or capsicum)
  • 1 tomato (chopped)
  • 2 tbsp - ghee
  • 1/2 tsp - cinnamon-clove powder
  • 1/2 tsp - garam masala
  • 1/2 tsp - turmeric powder
  • 1/2 tsp - coriander powder
  • salt to taste
  • lemon juice to taste
  • 1/2 tsp - ginger-garlic paste
  • 2 tbsp - curds
  • 1 tsp each of mixed cumin and mustard seeds

How to Make Layered Mixed Vegetable Rice

  • Boil rice till grains separates.
  • Spread on a plate and cool.
  • Heat ghee in a heavy saucepan.
  • Add cumin-mustard seeds, ginger-garlic paste and cinnamon-clove powder.
  • Fry for a minute.
  • Add all the other masalas and tomato, fry for another minute.
  • Add all the vegetables and curds, cover and cook till vegetable are tender.
  • In a transparent casserole, spread half the rice.
  • Wet hand and press down lightly.
  • Now ladle the vegetables on to the rice and spread evenly.
  • Save 1 tbsp. for topping.
  • Add the remaining rice and press down as before.
  • Spread the leftover masala in the center of the rice.
  • Cover with foil.
  • Bake for 15 minutes before serving.
  • Garnish with coriander.