Ingredients

  • Basmati rice-2cups
  • Bay leaf-1
  • tablespoon Ghee or Butter-4 to 5
  • Cardamom-2
  • carrot, peas, mushroom etc)
  • Whole dry Kashmiri chilli-5 to 6
  • Cinnamon-1"
  • Coriander seeds-1tbsp
  • Fennel seeds-1tbsp
  • Garlic cloves-6
  • Ginger-1/2"
  • inch Saffron strings soaked milk-6
  • Coriander and Mint leaves chopped-2cups
  • Mixed vegetables-1 1/2 cups( potatoes, cauliflower, broccoli
  • Onion big chopped-1
  • Roasted Cashewnuts-20
  • Salt to taste
  • medium Tomatoes chopped-2
  • Turmeric powder-1/4tsp
  • Jeera-1tsp
  • Jeera-1tsp

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • In a large pan heat 2 tbsp of ghee or butter, add the bay leaf and cumin seeds. When crackles add 2 cups of water and season with salt.Bring the water to boil and add the washed basmati rice. Cover with lid, simmer and cook until 3/4th done ( keep stirring occasionaly so the rice doesn't stick to the bottom of pan). When the rice is 3/4th done, spread the rice on large plate and allow to cool.In another pan heat rest of the ghee or butter, add the chopped onion and saut till onions turn pink.
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Step 2

  • Add the chopped mixed vegetables, saut for few mins.
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Step 3

  • Add the ground masala and fry until raw smell of ground masala leaves. Now add the tomatoes, coriander and mint leaves, curd and required salt.
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Step 4

  • Add little water and cook until the vegetables are tender.Divide basmati rice equally. Take an oven safe deep vessel, spread half basmati rice below and add the vegetable gravy above the rice. Now again spread rest of the basmati rice above the gravy.Finally add roasted cashews and sprinkle the saffron along with milk above the rice. Cover the vessel with a lid and put the vessel into the oven and bake for 5 mins. Before serving mix the rice well( mix gently so that long grains does not break).
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  • Length: 5 minutes

Step 5

  • Serve hot with Raita.
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