Ingredients

1. Basmati rice – 200 grams
2. French Beans (cut into diamond shaped pieces) – 50 grams
3. Carrots (cut into long pieces of 1 inch each) – 50 grams
4. Shelled green peas – 50 grams
5. Cauliflower (cut into Florette) – 125 grams
6. Peppercorns – 4
7. Potatoes (cut into 4 pieces each) – 2
8. Shahjeera – ½ tsp.
9. Green Cardamoms – 2
10. Black Cardamom – 1
11. Bay leaves – 2
12. Cinnamon – 2 cm.
13. Cloves – 2
14. Some strands saffron

Masala for the vegetables:

1. Curd – ½ cup
2. Sliced onions – 125 grams
3. Garlic-ginger paste – 1½ tsp.
4. Chilli powder – 2 tsp.
5. Coriander-cumin powder – ¾ tsp.
6. Mint paste – 1 tsp.
7. Garam Masala – ¾ tsp.
8. Ghee – 1½ tbsp.
9. Salt according to your taste
10. Ghee for frying onions

For the garnish:

1. Sliced capsicum – 1
2. Sliced Tomato – 1
3. Onion (fried till crisp) – 1
4. Mint leaves

Method

For vegetables:

1. First wash the vegetables with fresh water and dry.
2. Take all the ingredients for masala (except ghee), mix well.
3. Now marinate the vegetable in it for 45-60 minutes.
4. Then heat the ghee in a pan, fry the onions until they turn to brown, Remove onions from ghee.
5. After cooling make a paste of onions by grinding.
6. Now cook the rice in water (water quantity must be double of rice).
7. After cooking, spread rice in a plate and cool.

For rice:

1. Lightly roast the saffron powder and sprinkle over the rice.
2. Then heat the ghee in a wok/kadai, season it with the spices.
3. Now add the vegetables to above, saute for about 3-4 minutes.
4. Then add some water, cook the vegetables until it becomes almost dry.
5. Take the baking dish, arrange layers of rice and vegetables alternatively.
6. In last top above with garnish, bake at medium heat in oven for 15 minutes.