In a baking tray, add the cauliflower florets and pout 1 tbsp olive oil and some salt on it.

Bake it in a 170 C oven for 30 min. Stir them when they are 15 min into the oven.

Once they are nice and brown and cooked, keep aside until further use.

In a pan, heat some oil for shallow frying.

Pat dry the potato slices and add them to the oil.

Cook them until they are nice golden and cooked.

In a cooker, put 2 tbsp ghee and add the black cardamom, bay leaf and cinnamon.

Add the rice and add just enough water that covers the rice about 1/4th of an inch above.

Cook it upto 2 whistles and set it aside.

In another pan, add 3-4 tbsp ghee.

Fry shahi jeera, ginger garlic paste in it and add the onions. Cook until they are nice and brown.

Add green chillies.

Now add the puree, turmeric powder, salt, cumin powder, dhaniya powder and red chilly powder.

Cook the masala until it floats on top.

Now turn off the gas and mix in the fresh cream and malai.

Mix them well and turn on the gas on low flame.

Add the caluliflower to it and mix.

Turn off the gas and rest the curry.

In a serving dish [I used a porcelain one] put a thin layer of rice.

Now spread out a layer of the potatoes.

Add the curry on top of them and put another layer of rice on top.

In some warm milk, add Saffron and let it sit until it is nice and golden in color.

Pour at alternate places over the rice. You may use green color too.

Sprinkle corriander and friend onion on top and keep it in the oven to keep warm until use.

I covered it with foil before putting in the oven.

Serve it with a light curry of your choice/salan/raita.

It did get me a pat on the back from the rice loving pati :)