Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          rice basmati
   2      cups          mixed vegetables sliced flat and broad as -- (potato, onion,
                        -- per vegetables -- zucchini, ridge
                        -- gourd, bottle
                        -- gourd, french
                        -- beans, carrots,
                        -- cauliflower or
                        -- capsicum as per
                        -- choice)
   1                    tomato chopped
   2      tablespoons   ghee
     1/2  teaspoon      dalchini -- (cinnamon) - lavang
                        -- (clove) powder
     1/2  teaspoon      garam masala
     1/2  teaspoon      turmeric powder
     1/2  teaspoon      dhania powder
                        salt to taste
                        lemon juice to taste
     1/2  teaspoon      ginger-garlic grated or paste
   2      tablespoons   curds
   1      teaspoon      mixed cummin & mustard seeds

Preparation:

Boil rice till grains separate. Cool in a big plate. Heat ghee in a heavy saucepan. Add cummin/mustard seeds, ginger-garlic paste and cinnamon/clove powder. Fry for a minute. Add all other masalas, and tomato, fry for another minute.Add all vegetables and curds, cover and cook till vegetable are tender. In a transparent casserole spread half the rice. Wet hand and press down lightly. Now transfer the vegetables onto the rice and spread evenly. Save 1 tablespoon for topping. Add the remaining rice and press down as before. Spread the tablespoon leftover masala in the centre of the rice. Cover with foil. Bake for 15 minutes before serving. Garnish with coriander and french fries (optional)