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:
- Wash and soak rice for 20 mins.
- Now cook the rice with 3.5 cups of water and 1 tsp of salt.
- Chop all the vegetables into big pieces.
- Heat oil in a pan, add cloves, cardamom, cinnamon. Then add the sliced onions, salt and cook on low flame until brown.
- Now add the green chillies and cilantro and saute for 1 min.
- Add the tomato puree, cumin powder, coriander powder, red chilli powder and cook on a low flame for 5 min.
- Now add the chopped vegetables, cover and cook on low flame for 10 mins.
- Add the cashew paste and garam masala powder.
- Mix and cook for another 5 mins.
- 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.
- Top it with the remaining rice, ghee, garam masala and saffron milk.
- Cover with a lid or foil and bake in a preheated 350 oven for 30 mins.
- Serve hot.
Recipe courtesy of sagari