2 cups basmati rice
2 medium onions
12 cup oil
2 cups water
2 cups mixed fresh vegetables ( carrots, peas, beans, peppers and potatoes)
1 cup yogurt
2-3 medium tomatoes, diced
6 cardamoms
6 cloves
1 large cinnamon sticks
12 tsp. turmeric
1 tsp. garam masala
1 tsp. coriander powder
1/2 tsp. red chili powder
3 green chilies, ground
1 tsp. garlic paste
1 tsp. ginger paste
2 bay leaves
2 star anise
3 tbsp. freshly chopped coriander leaves
2 tbsp. mint leaves, chopped
3-4 green chilies

Method:

• Place rice in a colander and wash thoroughly under running cold tap.
• Soak in plenty of water for about 30 minutes.
• Thinly slice onions and keep aside.
• Heat 14 cup oil in a large heavy based skillet, add one sliced onion and stir fry for 3-5 minutes, until soft but not brown.
• Add rice, carefully stir to coat rice with oil.
• Add water, increase heat to high and bring water to boil, stir occasionally.
• Lower heat to medium -low, cover and cook until rice are 34 cooked, stirring occasionally.
• Cut vegetables into small and equal sized pieces and place them in cold water.
• Place yogurt in a small bowl, add all the spices, ginger paste and garlic paste, mix well and keep aside for 30 minutes.
• Heat 14 cup oil in medium skillet, over medium heat.
• Add bay leaves and star anise fry for few seconds, then add remaining sliced onion and sauté until soft, about 5 minutes.
• Add vegetables and stir fry for 3-5 minutes.
• Add yogurt mixture and cook over high heat, until vegetables are tender but still crisp.
• Season with salt.
• Pre-heat oven to 400.
• In a large aluminum baking pan, place 2 inch layer of rice at the bottom, then a layer of vegetable mixture and green chilies, repeating this until vegetables mixture and rice have been used up.
• Sprinkle with coriander leaves and mint leaves.
• Cover tightly with aluminum foil and bake for 30 minutes.
• Note: Water for cooking basmati is twice the measure of rice.
• Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process.
• Baking allows the flavors to seep in evenly as well as make the rice fluffy.
• Serve with a raita and fresh salad.