In a large pan, heat 1 tablespoon oil and add all the spices.

Cook the spices on medium heat for 4-5minutes until they start giving out an aroma

Add in the chopped onions and garlic and cook for 5 minutes until brown

Add in the cauliflower, carrots and beans and cook for another 5-6 minutes.

Add in some salt and green peas and cook covered for 3-4 minutes or until veggies are almost done.

Wash rice and keep soaked for half an hour. Drain and cook in boiling water for 6-7 minutes or rice is almost done. Add in some salt while the rice is cooking.

Divide rice into 2 parts.

In a small bowl, mix warm non dairy milk or water and saffron strands and keep aside for 5 minutes.

Mix this milk in one part cooked rice.

In the remaining half rice, add a teaspoon of red chili powder and mix well.

Grease a deep baking dish.

Make the base layer using the chili rice.

Top that layer with cooked veggies.

The saffron infused rice will be the top layer.

Cover the dish with aluminium foil and bake in pre-heated oven at 350 degrees F for half an hour.

Garnish with fresh cilantro and serve hot with Raita!