1 1/2 cups
Soya granules soaked in one cup milk
1 inch stick
Caraway seeds (shahi jeera)
Red chilli powder
1 1/2 tablespoons
Green peas parboiled
Green chillies chopped
Fresh coriander leaves chopped
Garam masala powder
Onions sliced and fried
Fresh mint leaves
Saffron (kesar) soaked in 2 tablespoons of milk
a few strands
Wheat flour dough to seal
Heat ghee in a thick-bottomed pan, add cinnamon, cardamoms, cloves, caraway seeds, and cumin seeds. When they begin to change colour, add chopped onions and continue to sauté.
Add ginger paste, garlic paste and a little water to onions and continue to sauté. Add coriander powder, turmeric powder, red chilli powder and tomatoes. Mix and sauté.
Add salt and mix. Add soaked soya granules, green peas and green chillies. Cover and cook.
Boil soaked rice till three fourth done. Drain. Add chopped coriander leaves and half a teaspoon of garam masala powder to the soya granules gravy and mix well.
Preheat the oven to 175°C. Take an earthenware pot (mitti ki handi). Put a layer of half the parboiled rice over which layer half the fried onions, mint leaves, rose petals and saffron dissolved in milk.
Sprinkle some garam masala powder and pour the soya granules in gravy.
Again put layers of the remaining rice, fried onions, mint leaves, rose petals, saffron milk and garam masala powder.
Place the lid on the pot and seal the edges with dough. Cook in the oven at 175°C for fifteen minutes.
Break open the dough seal and serve hot with a raita of your choice.