Directions

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  1. Prep the vegetables: Chop all the vegetables. Fill a wok halfway with oil. Deep fry the potatoes, cauliflower, capsicum, carrots, beans, eggplant, peas, green chillies, cabbage; one at a time until light golden. Keep the flame high and don’t stir too often or it’ll get watery. Drain in a colander.

  2. Cook tomatoes: Pour some of the deep frying oil (1/4 cup) into a big pot and fry the onions till light golden but not browned. We don’t want it be sweet. Add 3 tsp salt, tomatoes, ginger garlic paste, and add red chilli powder. Cook covered till tomatoes are soft. Uncover and cook till water dries and oil rises. If there’s not enough oil add some more. Add chopped coriander leaves. Add veggies and stir to even out.

  3. Parboil the rice: Wash the rice until the water runs clear. Soak for 30 minutes. Bring a large pot of water to a rolling boil and add 6 tsp salt. Add the rice and cook until approximately 70% done. Drain immediately.

  4. Layering: Spread a thin layer of rice on the bottom of a heavy-based pot. Add half of the vegetable mixture. Add another layer of rice. Repeat with the remaining vegetable mixture. Finish with the remaining rice. Top with some fried onions. Drizzle over the food colouring mixture and lemon juice.
  5. Dum: Cover the pot with a tight-fitting lid. Cook on very low heat for 30–40 minutes. Rest for 10 minutes before opening. Gently fluff the rice and serve.