Rice
Rice - 250 gm
Ghee or refined oil - 2 tablespoon
Cloves - 3
Green cardamoms - 2
Caraway seeds - 2 tsp
Salt - to taste
Pepper - 1 tsp
Sugar a pinch of saffron - 1 tsp
Milk - 1 cup
Green food colour - 2 – 3 drops
Mince
Onions - 2
Piece of ginger - 1 cm
Cloves of garlic - 4
Poppy seeds - 1 tsp
Ghee or oil - 2 tablespoon
Mince - 250 gm
Salt - to taste
Topping
250 gm. boiled and mashed potatoes, cornflakes, 2 tsp. butter or ghee, cashewnuts, grated coconut, coriander leaves as needed.
Rice
Wash and dry the rice. Heat the ghee or oil in a degchi. Season with the cloves, Cardamoms and caraway seeds. When these splutter, add the rice and fry till opaque. Add salt, pepper, sugar and 500 ml hot water or stock.
Let it come to a boil. Cover and reduce heat. Cook till the rice is done and the moisture absorbed. Keep aside.
Mince
Grind the onion, ginger, garlic and poppy seeds to a paste.
Finale
Divide the rice in 3 parts. Mix the saffron with 1/4 cup of mil and add to 2 portions of the rice. Mix the green colour to the remainder of the rice.
Grease a segchi, spread a layer of the saffron rice, followed by half the mince, then the green rice, then remaining mince. Cover with the rest of the saffron rice.
Cover with the mashed potatoes and sprinkle with cornflakes all over. Dot with the butter. Bake in a preheated 400 degree F / 200 degree C over for 20 minutes.
Cut in wedges and garnish with grated coconut, cashewnuts and coriander leaves.
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