2 c. basumathi rice
4 to 6 hot green peppers
1/4 x 1/4 inch fresh ginger
4 cloves garlic
4 cloves
1 tsp. poppy seeds
1 sm. stick cinnamon
1/2 c. chopped coriander leaves
2 1/2 c. water
3x3 inch coconut
1 1/2 tsp. or more salt
1/8 tsp. turmeric powder
2 oz. butter or ghee
2 sticks cinnamon
4 cloves
4 bay leaves
10-12 curry leaves
4 whole green cardamom
12 cashew nuts
6 pieces mint leaves or 1/4 tsp. dried mint leaves
1 c. fresh or frozen peas and carrots

Grind the peppers, ginger, garlic, cloves, poppy seeds, cinnamon and coriander leaves, adding 1/2 cup water. Adding enough water, grind coconut in a blender and make 2 cups of coconut milk.

In a saucepan, heat butter over medium heat and saute the cinnamon, cloves, bay leaves, curry leaves, green cardamom, cashew nuts and mint leaves (add the cashews at the end). Add the onion and masala paste.

When onion turns brown, add 2 cups of coconut milk and 2 cups of water. When the mixture boils, add rice, turmeric powder and salt. When rice is half cooked, add the vegetables and pour the mixture in a tray and bake it in the preheated oven for 20 minutes at 350 degrees. 6 to 8 servings.