To serve six

Ingredients :
Lal Kila Basmati 2 cups
Paneer 200 gms
Cauliflower 200 gms
Green beans, 200 gms
Carrot 200 gms
Potatoes, 200 gms
Onions, 200 gms
Curd one cup
Ghee 5 tbsp
Two tomatoes
Dabur kevra Jal 6 tsp
One cup of aata

For Baghar:
2-3Tej Patta
jeera 1 tbsp
garlic paste 1 tbsp
Dhaniya powder 1 tsp
MDH Degi mirch 2 tsp
Garam masala 2 tsp

Method:

Soak rice and keep aside for an hour. Then cook it in a vessel keeping it kada( not too soft)
Strain it and spread it on a thali.

Cut the vegetables, cauliflower, beans, carrot, potato, and onion into medium sizes.

Sprinkle some oil and grill these vegetables along with pieces of Paneer. Although the original recipe requires them to be fried .

In a vessel heat 4 tablespoon of ghee, add tej Patta, and jeera. Then add garlic paste, cut ginger and 2 cut onion.
Roast them a little bit before adding Dhaniya powder mirch Garam masala and salt to taste.

Grind two tomatoes and add to this. add some black salt. Then add the grilled vegetables to it and mix it.

Add some water to the curd and mix. Keep it aside.

Make a double boiler with big vessel and smaller cooking vessel inside it. Add some water to the outside one.

In the cooking vessel,
add first layer of rice and add the buttermilk to it. Then add second layer of the prepared vegetables to it. Add the third layer of rice. Sprinkle the kevada jal to it.
Close the lid and seal it with the wheat dough atta.

Slow Cook it for 1.5-2 hrs.

Caramelise some onions by frying them in oil.
Add them on top of the rice preparation while serving.