Ingredients:

• ghee

• ¼ cup cashews (soaked)

• ½ cup vegan yogurt (I used Kite Hill)

• 5 cups cooked rice

• ½ cup chopped cilantro

• 1 teaspoon saffron

• ½ cup warm non-dairy milk (I used oat)

• 2 bay leaves

• 1 stick of cinnamon

• 3 cloves of garlic

• 1 inch ginger

• 2 cardamom pods

• 1 onion

• 3 teaspoons garam masala

• 2 teaspoons red chili powder

• 2 teaspoon cumin powder

• 2 teaspoon coriander powder

• mixed veggies (I used a frozen pack with peas, corn, carrots and potatoes)

• 1 lemon

Recipe:

1. Chop your veggies - cilantro, potatoes into cubes, dice your onions, mince your garlic, and chop your ginger.

2. In a medium pan, heat up some ghee and add your bay leaves, cinnamon, cashews, and cardamom seeds. Cook this for about 4-5 minutes on low heat.

3. After this, add in your ginger and garlic and cook everything for 2-3 minutes.

4. Add in your spices - garam masala, cumin powder, red chili powder, and coriander powder. Mix everything together, then add in all your veggies.

5. Cook everything together on low heat until your potatoes are cooked. Add in about ½ cup of water to allow for all your veggies to cook.

6. Set aside your veggie mixture and allow it to cool.

7. Once cool, add in your yogurt and mix everything together.

8. Grab a baking safe dish and add some ghee along the bottom and edges.

9. Add in about 3 cups of your rice and layer your veggie and yogurt mixture on top of the rice. Add on another layer of rice.

10. Warm up your oat milk and mix in your saffron - for the best flavor, heat up your milk on the stove and then add the saffron while the milk is warming up.

11. Pour your milk on top of the rice, top with your cilantro, and squeeze a lemon on top of everything.

12. You can cut your lemon into slices and then put them on top of the rice. Bake this at 350° for 5-10 minutes.

13. Take it out of the oven and enjoy!