250 grams basmati rice 50 grams French beans
50 grams peas 1 bunch palak
100 grams khoya 100 grams fresh cream
100 grams paneer 1-tbsp. oil, 2-tbsp. butter
salt ½ tsp. turmeric powder
2-tbsp. Sugar 1 small tomato
2 drops red color 2-tbsp. milk
10-12 cashew-nut 12-15 raisins
1-tbsp. garam masala.
For the garam masala:
1 cardamom, 1 cinnamon 2 cloves
2 bay leaves (tej patta) 2 black pepper
1 black cardamom 1-tsp. Cumin seeds
1 mace (javitri).
Roast all the ingredients of masala and grind to powder.
Soak the rice in the water for ½ hour.
In a kadai (vaq) heat the oil, add garam masala mixed with 2-tbsp. of milk. Stir for a while and add ½ liter of water; when it starts to boil, add rice, sugar, and turmeric powder. After 5 minutes, put a griddle under the kadai and place it on the stove on the low heat. Cover the kadai and put some weight on the lid until the rice is cooked. Mix red color with water and add it to the paste. Boil all other vegetables.
Melt butter in kadai, add spinach paste, boiled vegetables, khoya, paneer and cream. Mix it to the cooked rice and mix salt.