Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Rice
Base
Vegetables
Finish
Equipment
Heavy pot with lid; saucepan; sieve; bowls; knife; wide spoon.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Prepare · About 20 min
- Rinse 300 g basmati rice; soak it for 20 minutes. Drain. Heat 30 ml neutral oil in a heavy pot; cook 200 g onions, sliced for 10–12 minutes. Add 15 g ginger-garlic paste; stir for 1 minute.
Cook the vegetables · About 12 min
- Add 200 g cauliflower florets, 150 g carrots, diced, 100 g green peas, 150 g plain yogurt, 1 tsp ground coriander, 1 tsp garam masala, ½ tsp turmeric, ¾ tsp salt. Cook over medium-low heat for 10–12 minutes, stirring often.
Check: The carrots start to soften; the yogurt sauce thickens.
Boil the rice · About 8 min
- Boil 1800 ml water for boiling, 1 ½ tsp salt for rice, 3 cardamom pods and 1 bay leaf in a separate saucepan. Add the drained rice. Boil for 6–8 minutes, then drain.
Check: The grains are firm with no crunchy core.
Layer and steam · About 15 min
- Spread the rice over the vegetables. Add 15 g mint, 15 g coriander leaves, 20 g ghee, 60 ml water. Cover tightly and cook on the lowest heat for 15 minutes.
Rest · About 10 min
- Turn off the heat. Leave covered for 10 minutes, then remove the whole spices and lift the layers gently.
Check: The vegetables and rice are tender.
Tips
- Cut vegetables to similar sizes.
- Avoid frequent stirring after layering.
Substitutions
- Use coconut yogurt and oil instead of yogurt and ghee for a vegan version.
- Replace peas with green beans, cut into small pieces.
Storage
- Cool in small shallow portions and refrigerate promptly, ideally within one hour. Use within 24 hours.
- Reheat rice only once, until steaming hot throughout. For this draft, check reheated food reaches 74°C / 165°F. Add a little water and cover while heating.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Chop the vegetables one day ahead and refrigerate them.
- Prepare the vegetable base ahead; reheat before adding freshly boiled rice.
FAQ
Can I add potatoes?
Replace some carrots with small potato cubes. Cook them nearly tender before layering.
Why is the rice sticky?
It may have boiled too long or retained excess cooking water. Drain it well before layering.
Can I use frozen vegetables?
Yes. Add them frozen, then cook until the sauce thickens before adding rice.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
