For The Rice
1 1/2 cupslong grained rice (basmati),
soaked and drained
1bayleaf (tejpatta)25 mm(1”) piececinnamon (dalchini)
1clove (laung / lavang)
saltt taste For The Vegetable Gravy
1 1/2 cupschopped and boiled mixed vegetables(carrots , peas , cauliflower , french beans and potatoes)
2 tbspoil1/2 tspcumin seeds (jeera)
3/4 cupfinelychopped onions
2 tspginger-green chilli paste
1/4 tspturmeric powder (haldi)
2 tspcoriander (dhania) powder
1 tspchilli powder
1/2 tspgaram masala1 cuproughlychopped tomatoes
1/4 cuppaneer (cottage cheese) cubessaltto taste
1/4 cupmilka pinch ofsugarOther Ingredients
1/4 cupfreshcurds (dahi)
1/4 cupfinelychopped coriander (dhania)a few drops of ediblesaffron colour
For the rice
1.Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice is cooked.
2.Strain the rice using a strainer and keep aside.For the vegetable gravy1.Heat the oil in a deep non-stick pan and add the cumin seeds.When the seeds crackle, add the onions and sauté 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 sauté 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 ½ 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 ½ 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.