|Basmati rice||1⁄2 Cup (8 tbs)|
|Cashewnuts||1⁄2 Cup (8 tbs), halved|
|Seedless raisins||1⁄3 Cup (5.33 tbs)|
|Boiled vegetables||1 Cup (16 tbs) (Peas, Beans And Carrots)|
|Tomatoes||1 Cup (16 tbs), cooked|
|For potato balls|
|Boiled potatoes||400 Gram, mashed|
|Cashewnuts||3 Tablespoon, coarsely chopped|
|Cinnamon powder||1⁄2 Teaspoon|
|Tomato ketchup||1⁄4 Cup (4 tbs)|
|Ginger piece||1 Small, grated|
|Chili powder||1 Teaspoon|
|Onions||4 , thinly sliced and fried until brown|
|Cream/Curds||1 Cup (16 tbs) (Not Sour)|
|Milk||1⁄4 Cup (4 tbs)|
|Vanaspati||2 Cup (32 tbs) (For Frying Potato Balls)|
|Crushed cardamom||1⁄2 Teaspoon|
Wash rice well.
Soak in water for 10 minutes and drain.
Cook rice in 10 cups briskly boiling water till just cooked or little under cooked.
Carefully drain off the remaining liquid or pour it in a sieve.
When rice is drained properly, spread it on a thali or tray.
Combine potatoes, rest of the ingredients for potato balls and enough salt.
Make balls of 1/2 inch diameter and fry in hot vanaspati till brown.
Liquidise tomatoes and pass through a sieve.
Add ketchup, chilli powder, ginger, enough salt and some fried onion slices.
Add potato balls.
Add salt and pepper to cream.
Dissolve saffron in milk.
Heat two tablespoons ghee in a big pan, and fry coarsely ground spices, cashewnut halves and raisins.
When they turn light brown, pour on the cooked rice.
Also add fried onion and mix well (by shaking the pan).
Divide rice into three portions in the pan itself.
Grease an ovenproof big bowl or tightly lidded pan and spread one portion of the rice in it.
Spread half of the tomato mixture on rice.
Again spread second portion of the rice and spread vegetables.
Sprinkle cream on them.
Then spread the third portion of rice.
Sprinkle saffron flavoured milk on all the layers of rice.
Lastly, spread remaining tomato mixture.
Pour two tablespoons hot ghee on top.
Cover the pan tightly.
Place on extremely low heat or in slow oven.