Ingredients For The Rice 1 bayleaf (tejpatta) 25 mm (1) stick cinnamon (dalchini) 1 clove 1 cardamom (elaichi) 1 1/2 cups

long grained rice ( basmati) , soaked and drained salt to taste For The Vegetable Gravy 1 1/2 cups boiled mixed vegetables (carrots , peas , cauliflower , french beans , potatoes) cut into cubes 1/4 cup paneer (cottage cheese) , cut into cubes 2 tbsp oil 1/2 tsp cumin seeds (jeera) 3/4 cup finely chopped onions 2 tsp ginger-green chilli paste 1/4 tsp turmeric powder (haldi) 2 tsp coriander (dhania) powder 1 tsp chilli powder 1/2 tsp garam masala 1 cup roughly chopped tomatoes salt to taste 1/4 cup milk a pinch of sugar Other Ingredients 1/4 cup curds (dahi) 1/4 cup finely chopped coriander (dhania) a few drops of edible saffron colour 2 tbsp ghee Method For the rice 1. Combine 4 1/2 cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep pan and cover and cook on a medium flame for 10 minutes or till the rice is cooked. 2. Strain the rice using a strainer and keep aside.

For the vegetable gravy 1. Heat the oil in a kadhai and add the cumin seeds. 2. When the seeds crackle, add the onions and saut on a medium flame for 1 to 2 minutes or till the onions turn translucent. 3. Add the ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and saut on a medium flame for a few seconds. 4. Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes. 5. Add the mixed vegetables, paneer, salt and milk and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. 6. Add the sugar, mix well and cook on a medium flame for 1 more minute. How to proceed 1. Combine the curds, coriander and saffron colour in a bowl and mix well. 2. Add the prepared rice mixture and mix well. 3. Transfer 1/2 of the rice mixture in a handi and spread it evenly with the back of a spoon. 4. Add all the prepared vegetable gravy on it and spread it evenly. 5. Top it with the remaining 1/2 of the rice mixture and spread it evenly. 6. Pour the ghee evenly over it and cover it with a lid. 7. Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes. 8. Serve hot.