1. Boil beans, peas, carrots, in plenty of water, drain.
2. Hold under running water, drain, keep aside.
3. Boil basmati rice till each grain is separate, but not mushy.
4. Drain, spread on plate to cool.
5. Heat butter, add cashews, almonds, fry, remove.
6. In same butter, add all whole spices, allow to fry for 3-4 seconds.
7. Add green chillies, capsicum, stirfry for 2-3 minutes.
8. Add all veggies, stir, add fried cashew and almonds.
9. Stirfry for further 2 minutes, pour onto cooled rice.
10. Warm milk, rub in saffron till yellowness is release, and strands crushed.
11. Sprinkle over rice.
12. Mix rice well with both hands, taking care not to break grain.
13. Keep aside till required.
14. Pierce red capsicums, onion, tomato one at a time, and burn over direct flame.
15. After skin is charred, place inside polythene bag, and twist mouth.
16. After veggies have ‘sweated’, remove.
17. Wash off charred skin under running tap water.
18. Chop coarsely, place inside a small mixer jar.
19. Add all other ingredients for layering sauce.
20. Add 1/2 cup water, run to make a smooth paste.

To Proceed:

1. Take a deep baking dish, spread half rice at bottom.
2. Spread half sauce over it, sprinkle half cheese over it.
3. Spread remaining rice over cheese.
4. Repeat with sauce and cheese.
5. Bake in preheated oven, at 200^oC for 5-7 minutes.

To Garnish:

1. Lightly roast sesame seeds, remove keep aside.
2. Heat oil in a pan, add both capsicums, stirfry for a minute.
3. Add cabbage, stir and fry again for a minute.
4. Take off fire, sprinkle over hot baked rice.
5. Serve hot.

Making time: 45 minutes.
Makes: 4-5 servings
Shelflife:1 day