Ingredients

• 1 cup - basmati rice
• 15 - french beans, sliced in to inch-long pieces
• 1/2 cup - peas, shelled
• 1 - carrot, peeled and sliced into inch-long strips
• 1 - green capsicum, sliced into long slivers
• 2 - green chillies, chopped
• 12 - cashews
• 12 - almonds
• 12 - saffron strands
• 1 - bayleaf
• 3 - cloves
• 1 inch piece - cinnamon
• 2 to 3 - peppercorns
• 2 tbsp - butter or ghee
• 1/2 cup - milk
• 1/2 cup - cheese, grated
• Salt to taste
• For Layering Sauce:
• 2 - red capsicums
• 1 - onion
• 1 - tomato
• 1/4 tsp - carom (ajwain) seeds
• 1 tsp - red chilli powder
• 1 tbsp - brown vinegar
• 1 tbsp - tomato sauce
• 4 flakes - garlic, chopped
• 2.5 piece - ginger, peeled and chopped
• For Garnishing
• 1/2 - yellow capsicum, cut in to slivers
• 1/2 - red capsicum, cut in to slivers
• 1 tbsp - coriander, finely chopped
• 1 tbsp - sesame seeds
• 3 - tender cabbage leaves, shredded coarsely
• 1 tsp - olive oil

How to Make Festive Pulao

• Boil beans, peas and carrots, in plenty of water and drain. Hold under running water, drain and keep aside.
• Boil basmati rice for 5 mins
• Drain and spread on plate to cool.
• Heat butter, add cashews and almonds and fry. Keep aside.
• In the same butter, add all whole spices and fry for 3-4 seconds.
• Add green chillies and capsicum and stir fry for 2-3 minutes.
• Add all veggies, stir and add fried cashew and almonds.
• Stir fry for a further 2 mins and pour on rice
• Warm milk and rub in saffron
• Sprinkle over rice
• Mix rice well with both hands, taking care not to break the grains.
• Keep aside till required.
• Pierce red capsicums, onion and tomato one at a time and burn over a direct flame.
• After skin is charred, place inside a polythene bag and twist mouth and keep aside for a few mins
• Wash off charred skin under running tap water.
• Chop coarsely, place inside a small mixer jar.
• Add all other ingredients for the layering sauce.
• Add 1/2 a cup water and make a smooth paste.
• To Proceed:
• Take a deep baking dish, spread half of the rice in the bottom.
• Spread half of the sauce over it and sprinkle half the cheese.
• Spread remaining rice over the cheese.
• Repeat with sauce and cheese
• Bake in pre-heated oven at 200 degrees C for 5-7 mins
• To Garnish:
• Lightly roast sesame seeds and keep aside
• Heat oil in a pan, add both capsicums and stir fry for a minute
• Add cabbage and stir fry again for a minute.
• Take off fire, sprinkle over hot bake rice.
• Serve hot.