1 cup Basmati rice
1 cups Water
1 pinch Saffron
1/4 cup milk (warm)
1 cup Green beans (chopped)
1 cup Carrot (chopped)
1 cup Green peas
1 cup Potato (chopped)
4 small green chillies (chopped)
1tbsp ginger-garlic paste
1 cup yogurt (plain)
1/4tsp Turmeric powder
1/2tbsp Chili powder
1tsp Cumin seeds
1 pinch Asafoetida
1/2 tsp Black cumin seeds
1 Bay leaf
1 Cinnamon stick (1")
1 Black cardamom
3 Tomatoes (pureed-yields 2 cups)
1/2tsp Garam masala powder
1/2 cup Cilantro
1/2cup Mint leaves
- Soak the rice for 30 mins and drain'em.
- Heat the pan, pour water, add the rice along with salt and oil, and cook the rice at medium heat until fluffier and the water is evaporated. (Cook in medium heat, when the water starts to boil, reduce it to low, close the lid and cook for 10 mins.)
- Mix saffron with the warm milk for a rich flavor and color.
- Now pour the saffron-milk with the cooked rice and keep aside.
- In a bowl, mix the set B ingredients and marinate for 20 mins.
- In a skillet, heat oil, add cumin seeds through cloves (Set C ingredients) and fry'em.
- Then pour the tomato puree and cook with lid closed till raw smell from disappears.
- Now add the marinated vegetables, mix well and cook along with 2 cups of water with lid closed until tender and not mushy.
- Preheat the oven at 350 degrees F.
- In a baking dish, spread half of the cooked vegetables as a first layer and half of the cooked rice as second layer.
- Then sprinkle the garam masala powder and half of the cilantro and mint leaves.
- Now layer it with the remaining vegetables and final layer with the remaining rice.
- Top with the cashews and drizzle the ghee over it.
- Wrap the baking dish with aluminum foil and cook for 30 mins in the oven.
- Finally, garnish with remaining cilantro and mint leaves.
Serve hot with hard-boiled egg and onion raita.