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To the pot in which you have the vegetables, layer the rice on top. (ensure this pot has a tight fitting lid)
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Add the milk and saffron combo to this layered rice and then top it with mint and some fried onions.
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Close the lid, and cook on low heat for 30 minutes.
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Serve with a raita of chopped onions and tomatoes mixed in with yogurt and seasoned with salt and mint. Add the rest of the fried onions while serving to individual plates.