Preparation Time: 10 minutes
Cooking Time: 30 minutes
1 onion –sliced and deep fried till crisp, ¼ cup mint, 2 tbsp melted butter of ghee.
Boil 10 cups water with all the spices and salt in a large. Add pearl pishori rice and boil till almost soft but with a bite. Drain and spread in a large tray to cool slightly and evaporate the steam. Fluff with a fork in between.
For the crusty covering, mix flour with butter & salt. Knead very well, using milk to make soft smooth dough. Keep aside covered for 10 mins, with a damp cloth.
Heat 4 tbsp oil in a wok; add sliced onions and sauté till brown. Add ginger-garlic paste and the freshly crushed spice mix. Stir. Add the vegetables; cook for 5 minutes on low flame or till vegetables are crisp tender. Remove from fire. Add the yogurt slowly, stirring constantly. Add salt and mix well.
To assemble, take a dish or handi which will fit in your oven. Put half of the vegetables in it and top vegetables with half of the pearl pishori rice. Repeat the vegetable and then pearl rice layer. Sprinkle fried onions and mint. Dot with 1 tbsp melted butter or ghee.
For the covering, put some flour on the kitchen platform, roll out the dough thinly, slightly larger than the mouth of the handi or dish. Place on the dish or handi and seal the sides. Apply melted ghee or butter on the covering. Put the pearl pishori rice in the oven for 20-30 minutes at 160c till the dough is light golden in colour and well cooked. Cut the covering from the centre and serve.