Procedure

For Rice:

Add the soaked rice to the boiling water.

To this add half the whole spices like bay leaf, green cardamom, pepper- corns, cloves and black cardamom. Add salt to taste.

Cook the rice al-dente or 3\4 done.Drain the excess water and keep aside to cool.

For the Gravy:

Heat oil in a cooking vessel,to this add the remaining whole spices and let the flavours infuse. Add the cumin seeds. Add 2 sliced onions and saute till golden brown.

Add the ginger garlic paste,tomato puree and stir. Add the red chilly powder,turmeric powder and garam masala and continue to stir.

Add the cut vegetables to this mixture.

Sprinkle water to have a gravy consistency and add salt to taste.Cook till the vegetables are done.Keep aside.

For assembling:

Make a stiff dough of the flour and water,enough to enclose the lid over the cooking vessel. Keep aside.

Soak the saffron in the rosewater and keep aside.

Fry the remaining sliced onion until golden brown for garnish.Keep aside.

Take the cooking vessel,make sure its a heavy bottomed vessel as the base should not get burnt.

Pour some oil and than add half the gravy mixture.

Layer half the rice evenly over this. Sprinkle half the rose water infused saffron and some chopped fresh mint.

Now add the remaining gravy mixture and layer the rice over,saffron and chopped mint.

Sprinkle the golden brown onions evenly over this.

Sprinkle some water.

Add some pure ghee over this layered mix.

Close lid and spread the dough mixture along the sides so as to enclose it fully.

Cook it for 12 to 15 mins over low heat for the steamed or dum effect. Garnish with roasted cashews as an option.

Serve hot with Boondi / pomegranate raita.