Serves: 4
| Ingredients | Qty | Prep |
| Basmati rice | 1.5 cups | soak for 1 hr |
| Water | 4 cups | |
| Salt | 1 tsp | |
| Lemon juice | 1 tsp | |
| For vegetable: | ||
| Carrot | 2-3 medium | diced |
| Cauliflower | 1/2 head | chopped |
| Beans | 1 cup | chopped |
| Peas | 1/2 cup | |
| Onion | 2 small | grated |
| Tomato paste | 2 tbsp | |
| For paste: | ||
| Cashews | 1 tbsp | |
| Poppy seeds | 1/2 tbsp | |
| Coconut | 1 tbsp | grind fully |
| For masala: | ||
| Cardamom | 2 pods | |
| Cinnamon | 1 small piece | |
| Bay leaf | 1 small | |
| Cloves | 4 small | |
| Ginger garlic paste | 1.5 tbsp | |
| Garam masala | 1 tbsp | |
| Red chili powder | 1.5 tbsp | |
| Cumin powder | 1 tbsp | |
| Yogurt | 1/2 to 3/4 cup | |
| For garnish: | ||
| Mint leaves | to taste | |
| Cilantro leaves | to taste | |
| Ghee | to taste |
Method:
- Cook rice in boiling water for 4 - 5 minutes till 90% cooked and drain excess water.
- Spread on a wide plate and allow to cool
- Fry onions, cloves, cardamom, bay leaf, ginger garlic paste and cinnamon until fragrant
- Add cashew paste, salt and then tomato puree; cook for 5-6 minutes
- Reduce heat, add yogurt and stir well
- Return to heat, add spice powders and vegetables and cook for 10-12 minutes
- Add water if needed and cook for 10 minutes, adjust salt if needed
- Layer in a greased baking dish: 1/2 rice, vegetable gravy, 1/2 cilantro & mint leaves, remaining rice and rest of the leaves
- Drizzle ghee on top and bake at 350F for 15-20 minutes
Notes:
Garnish with deep fried onion and cashews for extra taste
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