Mix well 1 tsp melted ghee, 1/2 tsp garam masala powder and salt as required,with the leftover rice and keep aside.
Mix all the ingredients of curd masala and keep aside.
Soak the saffron strands in warm milk.
Heat rest of the ghee in a kadhai and fry and caramelize the sliced onions.
To the remaining ghee in the same kadhai, add all the wholesome garam masala. Saute in low heat for 1 to 2 minutes till the aroma comes.
Add the chopped onions and green chilli. Saute till the chopped onions are golden.
Then add ginger-garlic paste and saute until the rawness is gone.
Add the chopped veggies and fry for 2 -3 minutes.
Then add chopped tomatoes, curd masala and salt. Mix and fry in high flame for 3 minutes.
Then add chopped tomatoes, curd masala and salt. Mix and fry in high flame for 3 minutes.
Take the pressure cooker. Spread the veggie layer first, then rice layer. Again veggies layer and lastly rice layer evenly.
Pour the saffron milk across the inner sides of pressure cooker.
Then spread the crushed mint leaves and caramelized onions evenly on the top.
Pressure cook on low heat (with lid) for 15 minutes. Rest the cooker to release pressure naturally.
Serve hot with raita and/or gravy.
Thanks
