Boil rice with salt till grains are almost cooked (a little under done).
Cool in a tray or a serving dish.
Heat ghee, add cumin/mustard seeds, ginger-garlic paste and cinnamon/clove powder.
Fry for a minute. Add all other masala and tomatoes, fry another minute.
Add vegetables, fry one more minute, add yogurt, cover and cook till vegetables are done but should have a crunch and not mushy, add lemon juice, mix.
In a transparent casserole dish spread half the rice, press lightly, now spread vegetables (save a little to garnish the dish) on rice.
Add remaining rice, now top up with some of the cooked vegetables, sprinkle a little coriander (optional), dot with butter or ghee, cover with foil, bake for 15 to 20 mins.
Can make the layers in a pot and put on dum (low flame) for the same time. Note: Becomes handy if you prepare in advance and refrigerate; before your dinner or lunch, just take out and place in oven.
Ingredients: 3 to 4 cups rice basmati
2 to 3 cups mixed vegetables, cut into cubes or strips (potatoes, carrots, onion, half boiled peas, cauliflower, capsicum, french beans par boiled, bottle gourd, etc. as per choice)
1/2 tsp garam masala
1/2-3/4 cup ghee melted or as required
1/2 tbsp cinnamon and cloves powder
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tbsp ginger garlic paste
3-4 tbsp fresh yoghurt
Salt to taste
3-4 tbsp - lemon juice
2 tsp mixed cumin and mustard seeds