Savour the flavours of tri-colour

Ingredients

For the vegetable base
250 gm blanched carrot cubes
250 gm blanched cauliflower florets
250 gm blanched green beans    
250 gm boiled potato cubes
300 gm slice onion
200 gm slice tomato
50 gm ginger garlic paste
40 gm green chilli slice
100 ml yoghurt
20 gm mint, chopped
20 gm coriander, chopped

For whole spices
5 gm cumin seed
5 gm fennel seed
10 pieces cardamom
10 pieces bay leaves
10 pieces cloves
4 pieces cinnamon stick
8 pieces star anise

For powder spices
40 gm red chilli powder
20 gm cumin powder
10 gm coriander powder
5 gm gram masala powder
5 gm turmeric powder
5 gm cardamom powder
100 ml corn oil
Salt to taste

For boiling rice
10 pieces cardamom, green
10 pieces bay leaves
10 lts water
50 ml corn oil
300 gm salt
2 kg basmati rice soaked in cold water for 20 minutes      

Method
n Heat oil in a flat bottom pan, add the whole spice let it crackle then add the slice onion cook till it get brown.
n Add the ginger garlic paste, green chili cook them well, then add the powder spices, cook for three to four
minutes.
n Add the tomato slice cook till it get dry, then add the yoghurt cook it well.
n Then add the blanched vegetables and finished with mint and coriander, check seasoning.

To assemble
n Add half of the boiled rice in to the container.  Add the vegetable base. Add the rest of the rice on top on the vegetables. Add the saffron water and corn oil on top of the rice. Cover it tightly with the aluminium foil. Cook then in the oven at 180 degree for 20 minutes. After 20 minutes switch off and leave them in the oven for another 10 minutes. Garnish with cashew nut and raisins.
(Recipe courtesy: Anchit Patni, Director, Cress Bistro)