Directions

1. 1. Wash rice, allow to dry on a muslin cloth.
2. 2. Chop one onion, slice the other. Cut capsicums into small pieces, keep each separate. Soak saffron in hot milk.
3. 3. Heat 2 tablespoon ghee in a pressure cooker; fry cashew nuts (broken into 2-3 pieces each) and raisins; remove; set aside.
4. 4. Fry sliced onion in the same ghee to a dark brown colour, remove, set aside,
5. 5. Add 1 more tablespoon ghee to the cooker, add bay leaves and spices; fry till done. Add rice, stir fry 1-2 min. Add saffron, 4 cups hot water and salt. Cook without weight on low heat (or you could use a rice cooker which is better). When done, each grain of rice should be separate.
6. 6. Heat rest of the ghee in a kadai, add chopped onion, fry till browned; add capsicum and turmeric powder, stir fry till capsicums turn soft.
7. 7. Now add all the dry masala powders along with some salt; fry 2-3 min. More. Add 1 1/2 cup curds with half of the chopped coriander leaves; stir 1-2 min., remove from kadai; set aside.
8. 8. Grease a large oven proof dish, transfer half of the rice into it, sprinkling some of the nuts and raisins, even out surface.
9. 9. Pour capsicum curry, spread evenly. On this transfer the second portion of the rice, even out surface.
10. 10. Beat 1/2 cup curds, sprinkle on the rice layer along with fried onion, nuts and coriander leaves and a little ghee.
11. 11. Cover dish tightly with an aluminium foil. Keep in a moderate oven till serving time.
12. 12. Serve with any raitha (curd)