Ingredients :
600 gms. Basmati Rice.
100 gms. Each of peas, potatoes, carrots, spinach,
French beans and cauliflower.
25 gms. Each of peeled almonds and cashew nuts
(powdered or small pieces).
1 tbspn each of green chili, garlic and ginger
paste.
Salt & garam masala according to taste.
2 - 2.5 tspn. red Chilli powder.
1 tspn. Turmeric powder.
1/2 cup curd, about 2 tspn. Lemon juice.
1 tspn. Powder yellow color (optional).
Cloves, tez patta, dalchini according to taste.
2 medium sized tomatoes' puree, 3 large onions.
1/2 cup each of milk and melted ghee or oil.
Method:
1-Prepare rice & cut the vegetables into small
cubes & boil them till sufficiently soft.
2-Fry the pieces of almond & cashew nut till little
brown.
3-Heat ghee in a handi, & fry the onions till golden
brown.
4-Make a mixture of curd, garlic, ginger, salt,
garam masala, turmeric, red chili powder & fry with
onions for 2-3 mints. Add the nuts & tomato puree &
fry for 4-5 mints on medium flame.
5-Add peas & stir for some time. Add rest of the
vegetable & little water & cook on low flame till
the gravy is thick enough.
6-Optional Add color to the rice & toss the rice a
little.
7-Line a handi with foil & arrange 2/3rd rice on it.
Add the vegetable gravy then spread the remaining
rice on top.
8-Sprinkle milk & lemon juice on top evenly &
garnish with coriander leaves & grated carrot.
9-Keep it covered for approx. 5-6 mints. So that the
aroma stays.
Serve hot with chutney.