First wash and soak rice n quinoa in the water for at least one hour then drain the water and boil in 4 glass of water, putting a bay leaf and 2 cardamoms (complete procedure of boiled rice in my previous recipe)

For flavoured water add cinamen stick,clove,cardmom, bruised mint,coriander leaves and rose essence in water

Take a big pan..splatter caraway seeds in ghee then fry a bay leaf and put all the veggies one by one.. Saute for 5-10minutes then add tomatoes and saute 5 minutes more and pour curd & flavoured water and cook till the veggies absorbed water..pour boiled rice making layers

1st layer of cooked veggies 2nd half of boiled rice, 3rd mint coriander leaves and ginger juliens 4th again rice then pour saffron water and cashew nuts..put aside some cashew nuts, ginger juliens and fried onions for garnishing

Squeezed a lemon and seal the cooking pot with alluminium foil and again cook 10 minutes more on very slow flame to infuse all the flavours in rice

Transfer in a serving tray or bowl and garnish with fried onions, cashews, lemon slice, mint leaves and a "star anise"

Serve hot

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