CC license

Ingredients:

For the rice
 
 3 cups cooked long grained rice
 ½ tsp saffron (kesar)
 2 tbsp milk
 4 tbsp finely chopped mint (phudina) leaves
 Salt to taste
 
For the gravy
 
 240 ml (1 cup) mixed boiled vegetables (cauliflower florets, peas, french beans)
 2 bayleaves (tejpatta)
 4 peppercorns
 4 cloves (laung / lavang)
 480 ml (2 cups) chopped tomatoes
 1 tsp chilli powder
 1 tsp coriander-cumin seeds (dhania-jeera) powder
 ¼ tsp asafoetida (hing)
 ¼ tsp nutmeg (jaiphal) powder
 ¼ cup tomato sauce
 ½ tsp cornflour mixed with ½ cup milk
 ¼ cup cream 
 2 tsp kasuri methi (dried fenugreek leaves)
 ½ tsp sugar
 2 tbsp oil 
 Salt to taste
 

Method:

For the rice
 
1. Warm the saffron, add a little water, rub it so the milk becomes yellow and add to the rice.
 
2. Mix in the rice, chopped mint leaves and salt and keep aside.
 
 
For the gravy
 
1. Heat the oil in a pan add bayleaves, peppercorns and cloves to it.
 
2. Add the chopped tomatoes, chilli powder, coriander-cumin seed powder, asafoetida and nutmeg powder. Cook for a few minutes while mashing continuously till the oil separates from the mixture.
 
3. Add the tomato sauce and milk-corn flour mixture. Bring to a boil, add cream and mix well.
 
4. Mix the vegetables in the gravy and keep aside.
 
 
How to proceed
 
1. Heat 1 tbsp of oil in a huge vessel make a layer by spreading 1/3 of the rice.
 
2. On it spread half the gravy and 1/3 of rice. Layer again with remaining half of the gravy and remaining 1/3 rice. Cover a lid and seal the edges with a dough.
 
3. Cook on a low flame for 20 to 25 minutes. Serve hot.