Ingredients:

• 1.5 cups – Basmati rice, washed and soaked for 30 minutes
• 3 – Potatoes, peeled and sliced thinly
• 3 – Onions, sliced thinly
• 2 tbsp – coriander leaves, finely chopped
• 1 cup – Cauliflower florets
• 1 – Sweet potato, peeled and sliced thinly
• 2 – Tomatoes (sliced into rounds )
• 1/2 cup – Peas, boiled
• 1 – Lemon juice, extracted
• 1/2 – Medium sized pomegranate, cleaned
• 1/4 cup – Cashew nuts, halved
• 2 tbsp – Raisins
• 1 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala
• 1/8 tsp – Turmeric powder
• Salt to taste
• 1/2 cup – Curds
• 1/2 cup – Milk
• 1/2 tsp – Cumin seeds
• 4 to 5 pinches – Asafetida
• 2 – Bay leaves, broken into 3 each
• 2 – Cardamom pod, semi-crushed
• 3 – Cloves
• 1/2 stick – Cinnamon, crushed fine
• 5 to 6 tbsp – Ghee or refined oil
• 2 slices – Bread, cut in croutons
• Grind together to a paste:
• 4 – Green chillies
• 10 to 12 – Garlic flakes
• 1/2 piece – Ginger

Method:

1. Boil rice in plenty of water with salt, bay leaves, cloves, cardamoms.
2. Keep rice just almost done so that each grain is separated and still not raw.
3. Drain water and spread in a plate.
4. Dip raisins in hot water for 2-3 minutes. Drain and keep aside.
5. Sprinkle 1 tsp ghee and pomegranate seeds, peas and raisins on rice.
6. Heat fat in a heavy pan.
7. Fry each cashew nuts till light golden.
8. Drain and add to rice.
9. Fry bread croutons. Drain and add half to rice. Keep aside other half.
10. In same hot fat, add vegetables one at a time, drain and collect together.
11. To the drained hot fat, add cumin and asafoetida. Allow to splutter.
12. Add ground paste and saute for a minute.
13. Add curd, dry masalas, cinnamon, salt, and stir-cook till whiteness of curd is gone. Add vegetables, and remaining croutons.
14. Stir and add coriander, lemon juice. Mix lightly. Keep aside.
15. In a heavy bottomed deep Handi or similar container, smear some ghee or butter.
16. Put one layer of rice and top with a layer of veggie mixture followed by a layer of tomato slices.
17. Repeat till all rice, mixture, tomatoes, are used up.
18. End with a top layer of rice.
19. Sprinkle milk evenly over the Handi contents.
20. Cover, seal, and cook on very low fire for 5-7 minutes.
21. Serve piping hot as a rice dish for a dinner course.

Recipe courtesy of Sify Bawarchi