|Basmati rice||2 1⁄2 Cup (40 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
|Small potatoes||250 Gram|
|Shelled peas||1 Cup (16 tbs)|
|Cinnamon powder||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Coriander powder||2 Tablespoon|
|Ginger||1 Teaspoon, finely grated|
|Garlic pod||1 , crushed|
|Curds||1 Cup (16 tbs) (Not Sour)|
|Tomatoes||4 , chopped|
|Green chilies||2 Tablespoon, finely chopped|
|Cream||1 Cup (16 tbs)|
|Onion||8 , thinly sliced|
Wash and soak rice for one hour.
Wash the vegetables.
Ppeel potatoes and if they are very small keep them whole, otherwise cut into two.
Heat four tablespoons ghee in a pan and fry sliced onion till brown.
Remove onion from ghee.
To the same ghee add coriander powder, half of the garlic, and half of the cinnamon powder.
Stir for a minute.
Sprinkle some water.
Add chilli powder, turmeric powder and salt.
Add vegetables to the fried masala.
Stir for a minute.
Add enough water to cook the vegetables.
Add remaining garlic and ginger paste and cinnamon powder.
When vegetables are cooked add curds mixture.
Heat two tablespoons ghee in a pan and fry coarsely pounded spices.
Then add raisins.
Add rice and enough water to cook rice: Rice should be slightly undercooked.
Cooking in pressure cooker is better.
Spread rice in a tray to cool.
Grease an ovenproof big bowl or big pan and spread approximately 1/3 of the rice.
Sprinkle some cream, milk (flavoured with saffron) and onion slices and spread half of the vegetables.
Repeat these layers ending with a layer of rice on the top.
Sprinkle tomatoes, green chillies and two tablespoons ghee.
Cover with a tight lid and place in a slow oven for 20 to 25 minutes or on an extremely slow charcoal stove for 20 minutes.
Some live coals may be placed on the lid too.
Open the pan just before serving.