Vegetable Biryani
(Northern Indian-style layered rice with vegetables, traditionally served with yoghurt)
Serves: Eight to 10
Time required: One hour

2 cups basmati rice, washed and soaked
salt to taste
1/2 tsp turmeric powder
1/4 cup + 1 tbsp ghee
6 tomatoes, liquidised and sieved
3 cups mixed vegetable, cubed and boiled
4 medium onions, sliced and fried
For the paste:
2 tbsp oil
10 to 12 Kashmiri red chillies
4 medium onions, grated
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp khus-khus
1/2 cup grated dry coconut
2 pods garlic, peeled
5-cm piece garlic
5-cm long bay leaf
5-cm long cinnamon stick
4 each cloves and cardamoms
Cook one cup of basmati rice in 21/4 cup salted water. Cook the other cup of basmati rice in 21/4 cup salted water to which turmeric powder has been added. Set aside separately to cool.
Roast all the ingredients for the paste in oil till they emit a fragrant aroma. Cool and grind to a paste with a little water. Heat the one-fourth cup of ghee in a wide pan and fry the paste till the ghee separates. Add the tomato puree, vegetables and salt to taste. Cook till the mixture is dry. Allow to cool.

To assemble:
Grease a shallow metal or glass dish with one tablespoon of ghee. Spread the yellow rice on this. Smoothen the surface and top with the vegetable mixture and then the plain rice layer. Press down to even the surface. Cover and set aside.

When almost ready to serve, place the dish in a preheated oven for 10 to 15 minutes. Remove and unmould onto a platter. Garnish with the fried onions and serve hot, with yoghurt as an accompaniment.