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1
Puree tomatoes, chopped onion and chiles to taste in a blender, scraping down the sides as needed, to make a smooth sauce.
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2
Heat 2 tablespoons oil in a large skillet over medium-high heat.
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3
Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes.
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4
Transfer to a plate with a slotted spoon.
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5
Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute.
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6
Add the sliced onion and cook, stirring, until light brown, 2 to 3 minutes.
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7
Carefully pour in the pureed tomato mixture (it may spatter) and reduce heat to medium.
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8
Stir in garam masala, 3/4 teaspoon salt and turmeric.
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9
Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
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10
Meanwhile, place rice in a medium bowl.
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11
Cover with water.
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12
Gently rub the rice through your fingers to wash the grains.
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13
(The water will become cloudy.)
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14
Drain.
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15
Repeat three or four times, until the water remains relatively clear.
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16
Then cover the rice with cold water and let it sit for 20 minutes.
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17
Drain.
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18
Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce.
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19
Cover and remove from the heat.
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20
Preheat oven to 350F.
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21
Lightly coat a 9-by-13-inch baking dish with cooking spray.
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22
Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat.
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23
Add the drained rice and saffron, and carefully stir (it may spatter) to coat the rice with the saffron.
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24
Add the remaining 1 cup water and 1/4 teaspoon salt.
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25
Stir once to incorporate the ingredients.
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26
Bring to a boil over medium-high heat.
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27
Cook, uncovered, until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes.
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28
Remove from the heat.
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29
Spread half the chickpea curry evenly in the prepared baking dish.
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30
Spread the rice mixture on top of the curry.
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31
Spoon the remaining chickpea mixture over the rice.
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32
Scatter the reserved raisins and cashews over the top.
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33
Cover with foil.
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34
Bake until the rice is tender, 45 to 55 minutes.
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35
Remove the bay leaves, cardamom pods and cinnamon sticks before serving.
