Guest Author - vandana trivedi

Ingredients:

For the rice
1 cup Basmati rice
2 cloves
1 stick cinnamon
2 bay leaves
2 cardamoms
Salt to taste

For the vegetable gravy
1½ cups mixed par boiled vegetables (carrots, peas, cauliflower, French beans, potatoes), cubed
½ teaspoon cumin seeds
¾ cup onions, finely chopped
2 teaspoons ginger-garlic paste
3 teaspoons chilli powder
2 teaspoons coriander powder
¼ teaspoon turmeric powder
½ teaspoon garam masala
1 cup tomatoes, chopped
½ cup low fat milk
1 teaspoon oil
salt to taste

3 tablespoons low fat yoghurt
2 tablespoons chopped coriander
A few saffron strands

Preparation for the rice:
1. Wash the rice.
2. In a large pan add rice with 3 cups of water, cloves, cinnamon, bay leaves, cardamoms and salt.
3. Bring it to a boil then lower the heat. Cover the pan and simmer till the rice is nearly cooked. Drain and keep aside.

Preparation for the vegetable gravy:

1. Heat the oil in a deep heavy bottomed pan and add the cumin seeds.
2. When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
3. Add the chilli powder, coriander powder, turmeric powder and garam masala with half cup of water and sauté for 2 to 3 minutes.
4. Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
5. Add the milk with ½ cup of water and continue to simmer for 5 to 7 minutes.
6. Add the boiled vegetables and mix well.

Method:
1. Combine the yoghurt, coriander and saffron and mix well.
2. In a deep vessel, arrange the vegetable gravy on the base.
3. Top with the rice and spoon the curd mixture over the rice.
4. Cover with a tight lid or aluminium foil and cook on a griddle over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200ºC for 20 minutes.

Serve hot with Cucumber raita