1-cup basmati rice 1-tsp. saffron
grams cashew-nuts 15 raisins
For the vegetables:
grams French beans 150 grams peas
grams cauliflower 150 grams tomatoes
For the Grinding Masala:
1-cup grated coconut 2 whole red chilies
1-cup coriander leaves 3 cloves
1-tbsp. dry coriander powder
1-tbsp. cumin seeds 2-tbsp.
green chili paste
black cardamoms. Grind all the masala in the mixture.
2-cups sour cream.
and soak rice in cold water for � hour. Cook the rice in a pot. When
cooked add saffron mixed with the milk.
ghee in a pot. Saut� cashew-nut. Remove and keep aside.
the ghee add clove, cinnamon, cardamom. Mix salt, sugar, fried
cashew-nut, raisins and cooked rice. Mix well and keep aside. Boil
chopped beans and peas. Fry cauliflower strips. Boil water, add
tomatoes and cook for 10 minutes. In a frying pan, melt ghee. Saut�
grounded masala, stir for 2 minutes, add tomato, fried vegetables
and salt. Stir for 5 minutes. Mix the sour cream.
Divide rice in three parts; sour cream and vegetables into two
Grease oven tray. Spread one part of rice first, over it spread sour
cream, then spread vegetables. Repeat the same and spread lastly
rice. Bake in an oven at 350 F for 10 minutes. Decorate with and