Basmati rice soaked
1 1/2 cups
1 inch stick
Carrots boiled and grated
Cauliflower separated into small florets , boiled
Garam masala powder
Green peas blanched
Green chillies chopped
Fresh coriander leaves chopped
Heat one tablespoon oil in a deep non-stick pan. Add onion, bay leaf, cinnamon stick and cloves. Sauté till onion turns pink. Add rice and toss gently for a minute. Add four cups water and salt and mix.
Cook till rice is done. Drain the rice and divide into three equal portions. Heat one tablespoon oil in a non stick pan and fry cashewnuts till golden. Add turmeric powder, carrots and one portion of rice and toss. Set aside.
Heat one tablespoon oil and sauté cauliflower for two minutes. Add garam masala powder, yogurt and second portion of rice and mix gently. Set aside. In another non-stick pan, heat remaining oil. Sauté green peas for a minute.
Add green chillies, coriander and the third portion of rice. Toss well and set aside. To serve; place the green coriander rice at the bottom, top it with the yogurt rice and finally a layer of turmeric rice. Serve hot garnished with grated coconut.