Wash the rice and keep it aside. Heat a pan with 1 table spoon of butter. Add the bay leaves and half of the quantity of the cloves, cinnamon, cardamom, aniseed and mace mentioned above. After few stirs pour 6 cups of water and some salt. When the water boils well, add the washed and drained basmathi rice in to the pan. Allow it to boil till it gets cooked 50% (say for just 5 minutes). Now Pour the stuff in to a colander and drain all the excess water out. Keep the partially cooked rice aside.
Heat the pan with remaining ghee and oil. Put a tea spoon of cumin seeds and add the left over spices of clove, cinnamon, cardamom, mace and star aniseed. Fry the onions till it becomes golden brown. Add the ginger garlic paste, turmeric powder, green chillies, red chilli powder and salt. (Remember already some salt is added with the rice). So add required salt and fry well. Then add the chopped veggies to it and give few stirs and add the curd too. Let them all get blended well with the spices and get cooked. Once the veggies are half cooked switch off the stove. Transfer these stuff to a bowl and keep aside.
When you start making the step 2 in another stove heat a heavy iron cast dosa tawa and let it get heated. In a broad pan add 1/3 of the prepared veggies. On that make a layer of rice by adding 1/3 of the boiled rice. Garnish some chopped coriander and mint leaves. Pour two tb spoons of saffron milk on it. Form another 1/3 of veggies, then rice, chopped leaves and add saffron milk. Repeat the process for the rest too. Let the top most layer be the rice.
Cover the pan with a clean white moist cloth. Place a tight lid on the cloth. Place the pan now on the tawa. Let it get cooked atleast for 20 minutes and allow the resting time for 15 more minutes.
Now open the lid and remove the cloth and sad some roasted dry fruits and nuts, Gently stir the stuff and Serve hot
By Ria Samuel
By Ria Samuel