To prepare the garam masala: mix, then toast all ingredients in a pan for 10 min, transfer to a coffee/spice grinder and grind them into a powder.

Soak the saffron strands or threads in milk until they dissolve completely. Set aside.

Place the rice in a pan, add salt and cover it with water. Cook the rice until it is half done, around 10 minutes. Strain and let cool.

Fry the cashew nut for a few minutes or until they start changing color. Set aside.

In a deep saucepan, fry the onions until they become golden and crunchy. Remove from oil and set aside.

Fry each vegetable alone until it gets cooked. Set aside.

Put all the paste ingredients in a blender and grind well. Fry the obtained paste for 4 minutes. Add in the tomatoes and stir for about 3 minutes.

Mix in the yoghurt and cook until some of the liquid evaporates.

Add in the fried vegetables, mint, and coriander. Simmer over low heat until the vegetables are well coated with the sauce about 5 minutes.

In a baking dish arrange alternate layers of rice and the prepared vegetables stew. Add butter on top and bake in a moderately hot oven for 20 minutes.

To serve, transfer the rice and vegetable cake in a serving dish and garnish with the fried onions and cashew.