Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Parboil good rice (not the supermarket junk rice, get a nice basmati -- most indians seem to favor elephant brand). water sautee your favorite veges, but dont make them soft. add roasted cumin, very little turmeric, cayenne pepper and garam masala (i usually mixes the spices and dry roated together before adding to veges). in a large pan with a lid layer rice/vege/rice (and repeat as needed). Stick a in few potatoes, a few sticks of cinnamon, a few black cardamoms, and many cloves of garlic, and some curry leaves. On top pour in saffron dissolved in skim milk. Add about 1/4 to 1/2 cup water. Secure and seal the lid (i seal by sticking dough right around the lid). bake in oven at medium (350 or so) for about an hour (just when you are ready to eat take it out). Its great and FF!! (i like to bake it enough to get some burnt rice at the bottom of the pan. you may want to spray the pan lightly with PAM to make it easier to get the burnt rice out) From: bammi@cadence.com (jwahar r. bammi) Fatfree Digest, Vol. 8, Issue 42, June 3, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
