| • | Boil the rice in a vessel containing enough water, cook and drain additional water.
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| • | Add the saffron liquid and table salt to the cooked rice. Mix well.
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| • | Heat the butter and add the onions.Fry until brown.
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| • | Remove the onions and in the same ghee, add the cashews and raisins.
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| • | Fry for a few seconds. Remove and keep aside for garnishing.
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| • | Add the cooked paste and fry for 3 to 4 minutes.
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| • | Add the tomatoes and capsicum and fry again for 2 to 3 minutes.
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| • | Add the boiled veggies and coriander and cook for a while.
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| • | Put 2 tablespoons of butter at the bottom of a baking bowl.
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| • | Make layers of the rice and vegetables, beginning and ending with rice.
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| • | Sprinkle a little milk on top.
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| • | Cover and bake in a red-hot oven at 200 degree C for 15 to 20 minutes.
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| • | Garnish with deep-fried onions, cashew nuts and raisins and serve up hot.
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