Ingredients

• For the Marinade
• • 1 cup fresh yogurt
• • 1 tsp tomato puree
• • 1 tsp ginger-garlic paste
• • 1/2 cup onions, finely chopped
• • 1 tsp turmeric
• • 1 tsp chili powder
• • 1 tsp garam masala
• • 1-2 threads of saffron
• • salt to taste
• Other Ingredients
• • Approx 2-3 cups of mixed par-boiled vegetables ( potatoes,carrots,cauliflower,peas,beans)
• • 1-1/2 cup Basmati Rice
• • 1 tsp peppercorns
• • 1 tsp cloves
• • 1 tsp green cardamom
• • 1 star Anise
• • 1 bay leaf
• • 1 tsp whole spice (optional)
• For Garnish
• • Raisins, Almonds, Cashews, fried onions and cilantro

Directions

1. Mix all the ingredients for the marinade.

2. Add the par-boiled vegetables to the marinade and set aside for at least 2-3 hrs. I usually add the marinade in a Zip lock bag, add the veggies, close the zip,shake it until the marinade coats the veggies well, set it aside in Refrigerator for several hours.

3. Meanwhile saute the basmati rice in little ghee until it turns golden and emits aroma. Cook the rice in water. It should be fluffy. Set aside.

4. Now in a pan, with little ghee, saute the spices and then add the vegetables which were marinating, along with the marinade. Cook until the vegetables are soft.

5. Take a shallow pan, add one layer of cooked rice, then add the vegetables, then rice and keep alternating until the final layer is rice.

6. Now in 1/2 tsp oil, saute the garnish until golden and then sprinkle these along with the fried onions on top of the layer. You can also add a little saffron infused with warm milk and pour it down this layer of rice. Cover it with foil and bake for 5-10min and serve warm garnished with some cilantro.

7. This dish goes very well with Mirchi Ka Salan and Baingan Bhartha

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