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Veetee Recipe

VeeTee Mega Jewelled Rice Stack

Medium4 Servings
This dish is a real showstopper. With its crown like structure it will certainly wow your guests.  

What you need to get


  • 200g VeeTee Mega Basmati Rice, washed and drained

  • 1 tbsp Whole Milk

  • 1 large pinch, Saffron

  • 3 tbsp Ghee or Oil

  • 3 Medium Tomatoes

  • 1 tbsp Ginger-Garlic Paste

  • 3 Green Chillies, Chopped finely

  • 2 tbsp Tomato Puree

  • 1 tsp Tumeric

  • 1 tsp Garam Masala powder

  • 150g Mixed Vegetables (Carrots, Peas, Beans), peeled and diced with a pinch of salt

  • 1 Handful, Chopped Mint leaves

  • 1 Handful, Chopped Coriander leaves

  • 1 tbsp Flaked Almonds, toasted

  • To Taste: Salt

What you need to do


  1. Lightly crush mixture of 10 green cardamoms, 5 black cardamoms, 12 peppercorns, small stick of cinnamon, 10 cloves, 1 teaspoon fennel seeds, 3 bay leaves in 450ml of water

  2. Put the mixture of spices (except 5 green cardamoms) into a pan with the water and bring to a boil. Turn off the heat, cover the pan and allow to steep.

  3. Crush the reserved cardamom finely in a mortar and mix with the milk and saffron

  4. Heat a tablespoon of the ghee or oil in a pan and fry the onions until brown. Remove half of them and reserve for the garnish.

  5. Add the ginger-garlic paste and chillies and stir for a couple of minutes.

  6. Add powder spices, cook for a minute, adding a splash of water then add the tomato puree. Season with salt.

  7. Add the mixed vegetables to the pan and simmer for few minutes until the ghee or oil begins to separate.

  8. Heat the remaining ghee or oil in a separate pan and fry the rice on high heat. In a few minutes, when the rice is shiny, strain the spiced water into the pan. Season with salt.

  9. Bring to a boil, reduce heat and cover and cook for about 10-12 minutes until the liquid has evaporated.

  10. Arrange a ring mold on your serving plate, put a centimetre thick layer of rice at the bottom and press it down lightly
  11. Top this with a layer of the vegetable curry and sprinkle some of the fried onions, mint leaves and coriander leaves.

  12. Then begin with another layer of rice and sprinkle the almonds on top. Press down lightly and remove the mold to create a stack.

  13. Garnish with the remaining fried onions, mint and coriander. Drizzle with the saffron and cardamom milk..



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VeeTee Mega Jewelled Rice Stack

VeeTee Mega Jewelled Rice Stack This dish is a real showstopper. With its crown like structure it will certainly wow your guests.  

What you need to get


  • 200g VeeTee Mega Basmati Rice, washed and drained

  • 1 tbsp Whole Milk

  • 1 large pinch, Saffron

  • 3 tbsp Ghee or Oil

  • 3 Medium Tomatoes

  • 1 tbsp Ginger-Garlic Paste

  • 3 Green Chillies, Chopped finely

  • 2 tbsp Tomato Puree

  • 1 tsp Tumeric

  • 1 tsp Garam Masala powder

  • 150g Mixed Vegetables (Carrots, Peas, Beans), peeled and diced with a pinch of salt

  • 1 Handful, Chopped Mint leaves

  • 1 Handful, Chopped Coriander leaves

  • 1 tbsp Flaked Almonds, toasted

  • To Taste: Salt

What you need to do


  1. Lightly crush mixture of 10 green cardamoms, 5 black cardamoms, 12 peppercorns, small stick of cinnamon, 10 cloves, 1 teaspoon fennel seeds, 3 bay leaves in 450ml of water

  2. Put the mixture of spices (except 5 green cardamoms) into a pan with the water and bring to a boil. Turn off the heat, cover the pan and allow to steep.

  3. Crush the reserved cardamom finely in a mortar and mix with the milk and saffron

  4. Heat a tablespoon of the ghee or oil in a pan and fry the onions until brown. Remove half of them and reserve for the garnish.

  5. Add the ginger-garlic paste and chillies and stir for a couple of minutes.

  6. Add powder spices, cook for a minute, adding a splash of water then add the tomato puree. Season with salt.

  7. Add the mixed vegetables to the pan and simmer for few minutes until the ghee or oil begins to separate.

  8. Heat the remaining ghee or oil in a separate pan and fry the rice on high heat. In a few minutes, when the rice is shiny, strain the spiced water into the pan. Season with salt.

  9. Bring to a boil, reduce heat and cover and cook for about 10-12 minutes until the liquid has evaporated.

  10. Arrange a ring mold on your serving plate, put a centimetre thick layer of rice at the bottom and press it down lightly
  11. Top this with a layer of the vegetable curry and sprinkle some of the fried onions, mint leaves and coriander leaves.

  12. Then begin with another layer of rice and sprinkle the almonds on top. Press down lightly and remove the mold to create a stack.

  13. Garnish with the remaining fried onions, mint and coriander. Drizzle with the saffron and cardamom milk..