• 1 potato, 1 carrot, 1 onion, 1 red bell pepper
• ½ cup green peas
• 15 to 20 green beans
• ½ cup corn kernels
• 1½ cups basmati rice, rinsed and drained
• 1½ cups plain yogurt
• ½ teaspoon cumin seed
• 5 whole peppercorns
• ⅛ teaspoon ground cinnamon
• ½ teaspoon ground red chile pepper
• 4 to 5 whole cloves
• 2 tablespoons butter
• 3 tablespoons vegetable oil
• 3 to 4 bay leaves
• salt to taste

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Directions for vegetables:

• Cut all the vegetables into 1-inch long strips. In a large pot, heat 3 tablespoon of oil.
• Add cinnamon, cloves, cumin, peppercorns and bay leaves until they sizzle.
• Add the potatoes and onions first, cook until browned; about 7 to 10 minutes.
• Add remaining vegetables and ground chile pepper. Salt to taste.
• Cook for 10 to 15 minutes on medium heat. Remove vegetables from pot and put aside.

Directions for rice:

• Rinse the dry rice with water until it rinses clean. Add salt to taste. Cook the rice slightly undercooked. When finished, fluff with a fork and set aside.

Layering:

• Using the same pan you used to cook vegetables, add the butter and let it melt over low heat.
• Layer the bottom of the pot with half the rice, then spread all the yogurt on top of the rice.
• Layer all the vegetables on top of the yogurt, then top it off with the last half of the rice.
• Close the lid and cook for 5 to 10 minutes.

Serves 4