Preparation

• 1
  Wash and soak rice for 30 minutes in enough water.
• 2
  Take saffron in a glass bowl, cover and heat it for 30 seconds to make it crisp.
• 3
  Take out and crush it and soak in 2 tbsp of milk.
• 4
  Chop mix vegetables - carrots, beans, cauliflower, capsicum (or any vegetable of your choice) into small pieces and wash peas and corn kernels.
• 5
  Slit green chilies lengthwise.
• 6
  Crush and open both the cardamoms and take out the seeds.
• 7
  Heat oil in a pan add ghee (you can also use oil, but ghee gives a very nice flavour to any rice preparation)
• 8
  When ghee become warm add all the tempering ingredients and cashews, and saute till golden in colour.
• 9
  Drain water from the rice, and add rice, raisins and slit green chilies in the ghee and saute gently for few seconds.
• 10
  Now add curd and all the vegetables, saute for few seconds
• 11
  Add salt, garam masala, mint leaves, rose petals, ginger, paneer and 3 1/2 cups of warm water.
• 12
  When water start boiling, lower the heat, cover and cook till 80% done.
• 13
  Open the pan and drizzle the saffron mixture, cover and cook till done.
• 14
  When done, open the lid after 5 minutes and let it cool down completely otherwise it may overcook due to the heat and steam build up inside.
• 15
  Gently fluff the rice after 10 minutes.
• 16
  Serve hot.
• 17
  Best served with salad, raita, curd and mirchi ka salan (Hyderabadi Mirchi Ka Salan - stuffed jalapeno's in a tangy coconut, cashew and sesame sauce).