Ingredients:
Delhi rice: 1 kg
Ghee: 6 tb
Sugar: 6 tb
Curd: ¼ kg
Saffron: 2 ts
Rose water: 2 tb
Orange colour: 1 ts
Rose water: 2 tb
Almonds: 50 gms
Pistachios: 50 gms
Raisins: 225 gms
Cardamom powder: ½ ts
Nutmeg powder: ½ ts
Cinnamon powder: ½ ts
Onions: 1 kg
Potatoes (small): 1 kg
Ghee: 3 tb

For the patia:
Large prawns: 2 cups
Onions: 2
Water: ½ cup
Turmeric: ½ ts
Green chillies: 8
Garlic: 4 cloves
Ginger: 1
Cloves: 6
Cumin seeds: 1 ts
Tomatoes: ¼ kg
Coriander leaves: 2 tb
Chilly powder: 2 ts
Sambhar masala: 1 tb
Sugar: ½ ts
Hard-boiled eggs: 12

The Steps:
Pre - Preparation :
1) Clean and wash rice.
2) Blanch, slice and fry almonds and pistachios.
3) Fry raisins.
4) Slice and fry onions.
5) Peel and fry the potatoes and melt the ghee.
6) Chop 2 onions and the coriander leaves.

Preparation :
1)  Soak the saffron in rose water and the orange colour in rose
water separately.
2)  Parboil ¾ of the rice in salted water, drain and add the ghee,
curd, sugar and mix well.
3)  Divide this rice into 3 portions, then add the saffron mixture
to one portion of rice, the orange mixture to the second portion
and keep the third portion white.
4)  The 4th portion of rice should be cooked as brown rice.
5)  For the patia, heat ghee in a vessel, add the onions and brown
them.
6)  Grind the turmeric powder, green chillies, garlic, ginger, cloves,
cumin seeds together and add it to the browned onions.
7)  Next add the prawns, water and all the remaining ingredients
under patia.
8)  Cook till the prawns are tender.
9)  Grease a large vessel, put a layer of half the quantity of each
white rice, followed by the prawn patia, then the yellow rice, the
fried potatoes and onions.
10) Mix the cardamom, cinnamon and nutmeg powders, sprinkle it on
the layers, followed by the nuts.
11) Then put the brown rice and continue till all the rice and patia
has been used.
12) The last layer should be the white rice, then pour the melted
ghee, cover tightly and cook over a low flame.
13) Serve garnished with hard boiled eggs.

Calories: 9960.