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1
First, take your yogurt, and mix in your diced tomatoes.
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2
Next take your cardamom, cloves, cinnamon sticks, turmeric, garam masala, coriander powder, chili powder, chopped coriander, mint, and slit green chillies together, and add to yogurt.
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3
Then grind garlic, 4 green chillies and about an inch of garlic, and add to yogurt mixture.
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4
Allow yogurt mixture to sit for 2 hours (at least).
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5
Wash your rice and drain.
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6
Fry half the onions in a little ghee until translucent.
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7
Then add rice, stir until rice is coated in ghee and a bit fried (just a couple of mins).
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8
Add approx 5 cups water and Cook on low, low heat till 3/4 quarters done (some water will remain, but this will get soaked up and finish cooking while baking).
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9
Remove from heat.
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10
Cut your carrots and beans into thin strips, and break cauliflower into small florets.
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11
Heat 4 Tablespoons oil and a teaspoon ghee.
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12
To oil, add bay leaves, fennel, and star anise (DO NOT LEAVE OUT STAR ANISE PLEASE :-) ).
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13
Add the rest of your onion slices and fry until translucent.
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14
Then add veggies, stir until slightly crisp.
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15
Add yogurt mix, and salt to taste.
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16
Allow mixture to cook over medium heat until it cooks down and thickens to a spoon able mixture.
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17
Now you can preheat your oven to 400F.
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18
Spread some rice in a large aluminum baking pan, then spread some of the yogurt mix over.
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19
Repeat by topping with rice, and then yogurt mixture, until both are used up.
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20
Now cover pan tightly with foil wrap making sure edges are sealed.
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21
Bake for 30 minutes.
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22
Serve with Raita!
