Ingredients:

• 3 cup - Rice
• 1 cup - Peas, peeled
• 4 - Potatoes, cubed
• 4- Onions  (sliced)
• 1 cup - Tomatoes, chopped
• 1 tbsp - Ginger garlic (paste)
• ½ cup - Yogurt
• ½ cup - Milk
• 1 - Cauliflower
• 2 - Carrots (sliced)
• 2 - Green chilies, slit
•  1 tbsp - Vinegar (white)
• 4-5 - Green Cardamoms  (small)
• 3 - Lemons
• 10 - French beans
• Hot spices powder as required
• Yellow food color few drops
• Mint 1 bunch (sliced)
• Butter 1 tbsp
• Oil
• Salt to taste

    Method:

• In a saucepan - add water and rice and allow boiling.
• Allow to cook until 1/3 cooked. Strain away excess water.
• Heat oil in a thick bottom pan - fry chopped onion until light golden. Take out half fried onion for garnishing.
• Now add ginger garlic paste,green chilies, hot spices powder, white vinegar and 3 small cardamoms to remaining fried onion and sauté. Saute well.
• Add salt and yogurt and mix.
• Then add tomatoes let them cook.
• When tomatoes are tender, add potatoes.
• Then fry florets of cauliflower, carrots and peas in a separate pan and add to the spices.
• Now add juice of 1 lemon and mint and sauté for 5 minutes.
• The spices mix is ready.
• Grease another pan and make a layer of rice and a layer of vegetable spices.
• Then following the sequence, add juice of 1 lemon, crushed and fried onion, mint and make a layer of rice.
• Dissolve some yellow color in milk and pour over rice with juice of 1 lemon.
• Allow simmering until the pot is filled with steam.
• Sprinkle mint and brown onion on the top and serve with yogurt dip.