Description
This pilaf is named after the great Shah Jahan, who was famous for construction of the great Taj Mahal. He was a patron of artists and musicians, appreciated poetry and painting. And of course was a foodie and Amateur gourmet.
Ingredients
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Figure
1 cup
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Bread
2 slice
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Cauliflower
150 g
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Onion
2 piece
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Adyghe cheese
100 g
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Green peas
3 Tbsp
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Vegetable oil
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Salt
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Tomato
1 piece
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Sour cream
100 g
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Milk
50 ml
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Saffron
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Bread crumbs
Cooking
Ingredients. Then I allowed myself a small replacement. Namely, I replaced sour cream with yogurt because we have hard to find any. And the paneer I replaced Adygei cheese.
Wash rice, cover with water and cook until soft. Rinse and lay on towel to dry.
Tomatoes incise cross, lower for a few seconds in the boiling water, then immediately in cold water. Peel. To preparirovanie in a blender and mix with sour cream.
In skillet, heat oil. Bread cut into small pieces and fry. Remove to a plate. Fry turns small florets of cauliflower, onion rings.
In the last turn and fry cubes Adyghe cheese. And put to him all that had roasted earlier.
Put peas, salt and pour sour cream and tomato filling. Careful to mix and allow to writing a rolling boil for 1-2 minutes.
Take a fireproof form. Grease and sprinkle with breadcrumbs. Put the rice and the vegetable-cheese filling. The bottom and top layer should be rice. To the milk add the saffron, stir and pour the rice.
Close aluminum foil and place in oven for 30 minutes at t=200. Serve immediately. Very convenient to spread with a spatula for cake.
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