Ingredients:

• 2 cups – Mixed veggies (potatoes, carrots, green peas, beans, cauliflower)
• 2 cups – Basmati Rice
• 1 – Onion (sliced)
• 1/2 cup – Tomato canned puree
• 2 tsp – Ginger and Garlic paste
• 6 – 7 – Green chillies, slit
• Cilantro – chopped, 1/4 cup
• Mint – 4-5 sprigs
• 4 – Cloves
• 4 – Cardamoms
• 2 ” – Cinnamon stick
• 1 tsp – Cumin powder
• 1 tsp – Coriander powder
• 1 tsp – Chilli powder
• 1 tsp – Garam Masala powder
• 6 tbsp – Oil
• 2 tbsp – Ghee
• 1/4 cup – Cashews (grind to a smooth paste)
• Pinch of Saffron -soaked in 1/4 cup warm Milk
• 1 tsp – Garam masala, for sprinkling in layers.

Method:

1. Wash and soak rice for 20 mins.
2. Now cook the rice with 3.5 cups of water and 1 tsp of salt.
3. Chop all the vegetables into big pieces.
4. Heat oil in a pan, add cloves, cardamom, cinnamon. Then add the sliced onions, salt and cook on low flame until brown.
5. Now add the green chillies and cilantro and saute for 1 min.
6. Add the tomato puree, cumin powder, coriander powder, red chilli powder and cook on a low flame for 5 min.
7. Now add the chopped vegetables, cover and cook on low flame for 10 mins.
8. Add the cashew paste and garam masala powder.
9. Mix and cook for another 5 mins.
10. Take a baking dish, add a layer of the vegetable mixture. Top it with rice, ghee and garam masala, and then add the remaining vegetable mixture.
11. Top it with the remaining rice, ghee, garam masala and saffron milk.
12. Cover with a lid or foil and bake in a preheated 350 oven for 30 mins.
13. Serve hot.

Recipe courtesy of sagari