Submitted by : Manisha Goyal

Ingredients :

3 cups – rice parboiled
2 cups – mix veggies boiled
5 – onions sliced thinly
1 cup – thick curd
3/4 tsp – saffron
2 tsp – milk
1 tsp – sugar
6 tbsp – ghee
1/2 tsp – red chilly powder
Salt
2 – potatoes, boiled and cut into rounds
Chopped Mint and coriander leaves

To be grind into fine paste adding little water

2 – onions large
6 – garlic pods
2 tbsp – poppy seeds
2 tsp – fennel seeds
1″ – Ginger
8 – dry red chilly
8 – curry leaves
8 – cloves
2 – cinnamon sticks
1/2 tsp – pepper
3/4 cup – grated coconut dry
3 tbsp – corriander seeds/ powder
2 – cardamom pods
1.5 tsp – cumin seeds

Method :

• In a pan, heat 1/2 tsp ghee. Add the boiled veggies, salt and chilly powder. Sauté for 5 mins. Keep aside.
• Heat ghee in a kadai. Add the paste and salt. Add cook for 8-10 mins. Keep stirring occasionally. Cook till the ghee leaves the side. Add curd and sugar. Cook for more 5 mins and then add the sauté veggies and mix well. Keep aside.
• Fry the sliced onions and potatoes and keep aside.
• In a baking dish, sprinkle a few onions and potatoes at the bottom. Spread rice over onions. Spread the paste over it in a thin layer. Sprinkle mint and corriander leaves. Repeat the process till all rice and paste is used with rice on the top.
• Mix saffron with hot milk and sprinkle over the rice. Cover with the remaining fries onions and potatoes.
  Bake at 200c for 25 mins.
• Serve hot with Salan.