by Tarla Dalal
Added to 11 cookbooks
This recipe has been viewed 13660 times
Layer the leftover bhaji with rice to make a colourful and innovative pulao.
- Heat the ghee in a broad non-stick pan, add the cumin seeds, cloves, cinnamon and bayleaf and saute on a medium flame for few seconds.
- Add the rice and salt and saute on a medium flame for 3 to 4 minutes, while stirring continously.
- Remove from the flame and divide the rice into 2 equal portions. Keep aside.
- Arrange one portion of the rice evenly in a greased 125mm. (5") round aluminium foil.
- Spread the bhaji evenly over the rice and top with the remaining portion of the rice.
- Turn upside down on a serving plate and serve immediately with churi papad.
- If you find if difficult to de-mould the rice, run a knife around the edges of the tin to loosen the rice.
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