- 4 bread slices
- 2 tbsp finely chopped onions
- 2 green chillies (finely chopped)
- 1 tsp yoghurt
- a pinch soda bi-carb
- 1 tsp ginger-garlic paste
- 1 cup Double Deer Basmati rice
- 1 bay leaf
- 1 in cinnamon stick
- 2 cardamoms
- 4 cloves
- 1 in cinnamon stick
- ¼ cup onions (sliced)
- 2 tsp ginger-garlic paste
- 1 tsp chilli powder
- 2 tsp coriander-cumin seed powder
- ¼ tsp turmeric powder
- 1 cup tomatoes (sliced)
- ½ cup yoghurt
- ¼ cup green peas (boiled)
- 3 tbsp oil
- Salt to taste
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- Soak the rice for 15 minutes.
- Boil 2 cups of water and add the bay leaf, cinnamon, cardamom, cloves and salt. Add the rice.
- Reduce heat to a simmer, cover the pan and cook till the rice is done.
- Heat the oil in a pan. Add cloves, cinnamon, onions and sauté till they turn translucent.
- Add the ginger-garlic paste, chilli powder, coriander-cumin seed powder and turmeric powder and sauté for 1 minute.
- Add the tomatoes and salt. Cook for 5 to 7 minutes.
- Add the yoghurt, mix and simmer for 5 minutes.
- Add the boiled green peas, mix well and keep aside.
- Layer the bottom of a baking dish with the gravy, top with the bread koftas, and cover with the cooked rice.
- Cover and bake in a pre-heated oven at 200°c for 15 – 20 minutes.
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