Preparation Time : 25 minutes.
Cooking Time : 45 minute

Ingredients :
For rice :
1 1/2 cups uncooked rice
2 tejpata
2 sticks dalchini
2 elaichi
2 laung
2 pinches haldi powder
2 tbsp ghee
salt to taste

For the korma :
2 teacups moong sprouts
2 tomatoes
2 onions, grated
1 tspdhana-jira powder
1 tsp chilli powder
1/2 tsp sugar
1 teacup milk
2 tbsp fresh cream
3 tbsp ghee
salt to taste

For paste :
3 cloves garlic
a piece of ginger
2 (cardamoms ) elaichi
For paste(korma) :
1 tbsp cashewnuts
1 tbsp khus-khus
1 tbsp gheefor baking

Method:
For the rice :
Heat the ghee and fry thetejpata, dalchini, elaichi & laung for 30 secs. Add the rice, haldi powder, salt and 4 to 5 teacups of water and cook. When the rice is cooked, drain and cool. Each grain of the cooked rice should be separate.

For the korma:
Boil the tomatoes in hot water. After 10 minutes, peel the skin and chop. Heat the ghee and fry the onion until light pink in colour. Add paste no.1, the corriander-cumin seed powder and chilli powder and fry for 1 minute. Add the tomatoes and fry for 4 -5 minutes. Add the moong sprouts, 1/4 teacup of water, the sugar and salt and cook for a few minutes.

In another vessel, mix the milk, cream and paste no.2. Add this mixture to the korma and cook for a few minutes. Put 1 tablespoon of ghee at the bottom of a baking bowl and build up alternate layers (2 to 3 each depending on the bowl size) of rice and korma, beginning and ending with rice. Cover and bake in a hot oven at 230 degree C for 20 -25 minutes.
Just before serving, turn upside down on a serving plate and serve hot.