For the rice

1.Clean and wash the rice.
2.In a large pan, add 3 cups of boiling water to the rice with clove, cinnamon, bay leaf, cardamom and salt.
3.Cover and simmer till the rice is nearly cooked. Drain and keep aside.

For the vegetable gravy

1.Heat the oil in a non-stick pan and add the cumin seeds.
2.When they crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
3.Add the chilli powder, coriander powder, turmeric powder and garam masala with ½ cup of water and sauté for 2 to 3 minutes.
4.Add the chopped tomatoes and cook over a slow flame for 7 to 8 minutes.
5.Add the milk with ½ cup of water and continue to simmer for 5 to 7 minutes.
6.Add the boiled vegetables and paneer and mix well.
How to proceed

1.Combine the curds, coriander and saffron and mix well.
2.In a deep vessel, arrange the vegetable gravy on the base.
3.Top with the rice and spoon the curd mixture over the rice.
4.Cover with a tight lid and cook on a tava (griddle) over a slow flame for 25 to 30 minutes or bake in a pre-heated oven at 200ºC (400ºF) for 20 minutes.