Ingredients:

1. 1 1/2 cups basmati rice,

2. 6-7 saffron strands in 2 tablespoons warm milk,

3. 2 medium ripe tomatoes,

4. 4-5 green chillies,

5. 1 medium carrot,

6. 1 teaspoon red chilli powder,

7. 10-15 green beans,

8. 1 tablespoon coriander powder,

9. 1/2 teaspoon garam masala powder,

10. 2 tablespoons vegetable oil,

11. vegetable oil to deep fry,

12. 1/2 teaspoon caraway seeds,

13. 1/2 tablespoon ginger paste,

14. 1/2 tablespoon garlic paste,

15. 1 teaspoon turmeric powder,

16. 1 black cardamom,

17. 2-3 green cardamoms,

18. 1/4 medium cauliflower,

19. 4 medium onions,

20. 3/4 cup yoghurt,

21. 2-3 cloves,

22. 2 1/2 cm stick cinnamon,

23. 1 kaffir lime leaf,

24. 1/2 cup frozen green peas,

25. 2 tablespoons chopped coriander leaves,

26. 2 tablespoons chopped mint leaves,

27. 2 tablespoons ghee,

28. 2 1/2 cm piece ginger cut into thin strips,

29. salt to taste.

Method: 

1. Finely chop 1 onion and finely slice the others. Soak the saffron threads in 2 tablespoons warm milk.

2. Soak the basmati rice for 15 minutes, wash in running water until the water runs clear. Drain and cook the rice in 4 cups of boiling salted water with the slightly crushed green and black cardamoms, cloves, cinnamon and kaffir lime leaf. Cook until 3/4 cooked. Drain and set aside.

3. Finely chop the tomatoes into eight pieces each. Chop the green chillies into small pieces, peel and cut the carrot into 1/2 cm cubes. String the green beans and cut into 1 cm lengths. Cut the cauliflower into small florets.

4. Mix together the carrot cubes, cauliflower florets, green bean pieces and frozen peas. Blanch in boiling water for 1 -2 minutes until the vegetables turn into bright colours. Immediately drain and plunge into very cold water. Drain and set aside.

5. Heat enough oil in a thick bottomed saucepan over medium to high heat. Deep fry the onion slices until golden brown. Drain on absorbent paper and set aside.

6. Heat 2 tablespoons oil over medium-high heat in a thick bottomed saucepan. Add the caraway seeds. When they begin to change colour, add the finely chopped onions and sauté until golden brown. Add the crushed ginger and garlic together with the green chillies.

7. Add the coriander powder, turmeric powder, red chilli powder and yoghurt. Mix well together. Add the chopped tomatoes and cook on medium heat until the oil separates. Add the blanched vegetables, mix well and add salt to taste.

8. In a rice cooker large enough to contain all the ingredients (if you don't have a rice cooker, use a deep baking tray), arrange alternate layers of the cooked rice and vegetables, with the garam masala, soaked saffron strands, coriander and mint leaves, fried onion slices and a drizzle of melted ghee. Make sure that you start and end up with a rice layer, with the top cooked rice layer topped with the saffron strands, sliced onions and a drizzle of melted ghee.

9. Cover the rice cooker and cook until ready. Alternatively, cover the oven tray with aluminium foil and place the oven tray in a 180 degree C oven in mid position, cook for 15-20 minutes. Check at intervals and serve when ready. Serve with a grated carrot or cucumber salad with onions and chopped green chillies.