350 gms Basmati rice, washed and soaked for 20 minutes
120 gms Ghee
100 gms Onions, chopped fine
100 gms Potatoes, cut into cubes
100 gms Carrots, cut into cubes
100 gms French beans, diced
75 gms Green peas, shelled
100 gms White pumpkin, cubed
8 Green chillies, split lengthwise
50 gms Ginger-garlic paste
10 gms Chilli powder
1 inch Ginger cut into juliennes
5 gms Whole Garam masala
a few strands of Saffron, soaked in a little warm milk
20 gms Mint leaves, chopped
20 gms Coriander leaves, chopped
a pinch of Cardamom/Mace powder
Salt to taste
1. Heat a little ghee in a pan.
2. Add half the garam masala, saute till it begins to crackle.
3. Add the onions and brown them. Add half of the green chillies, ginger-garlic paste, chilli powder and salt. Saute for 5 minutes.
4. Add the vegetables, stir for a while till they are well coated with the masala. Add enough water and cook till done.
5. Bring about 1 litre of water to boil, add salt and the remaining whole garam masala. Add rice and cook till half done.
6. Drain out the excess water.
7. Take the pan with the cooked vegetables and sprinkle half of the ginger juliennes, green chillies, half of saffron milk, mint leaves and coriander leaves. Spread half of the rice over the vegetables.
8. Repeat the layer. Place a moist cloth on top. Cover with a lid and seal with dough.
9. Put the sealed handi on dum (on low heat) or in a pre-heated oven, for 10-15 minutes.
10. Serve hot with raita.