Preparation Time : 10 minutes.
Cooking Time : 30 minute

Ingredients :
For rice:
2 cups uncooked long grained rice
1/4 tsp kesar

Other ingredients :
1 cup fresh curds
2 onions, sliced
2 tbsp tomato puree
2 cups mixed boiled vegetables
2 tablespoons fresh cream
a pinch sugar
7-8 tsp ghee
salt to taste

For paste :
3 red chillies
2 green chillies
4 cloves garlic
a piece of ginger
1 tbsp cashewnuts
2 tsp dhaniya seeds
3 elaichi
a few chopped mint leaves for the garnishing

Method:
For the rice :
Boil the rice. Each grain of the cooked rice should be separate. Drain and cool. Warm the kesar, add a little water, rub until it dissolves and add to half the quantity of the rice. To the other half of the rice, add 1/2 cup of curds. Keep aside the two rice portions.

Method :
Heat 4 tsp of ghee and fry the onions until light brown. Keep aside the onions. In the same ghee, fry the paste for 2 - 3 mins. Add the tomato puree, vegetables and the remaining curds and cook for a few minutes. Add the cream, sugar and salt. Put the balance 3 tsp of ghee in a large bowl. Sprinkle some fried onions and then a little saffron. Next, spread some vegetables and thereafter some curd rice. Make alternate layer of onions, kesar rice, vegetables and curd rice in this manner. Cover and bake in a hot oven at 230 degree C for 20 minutes. Turn upside down, sprinkle mint leaves on top and serve hot