Puree tomatoes, chopped onion and chiles in a blender, until smooth. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add raisins and cashews. Stir until the raisins are plump and the nuts are lightly brown, about 1-3
minutes. Transfer to a plate with a slotted spoon.
Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, for about 45 seconds. Add
the sliced onion and cook, stirring, until light brown, about 2-
3 minutes. Carefully pour in the pureed tomato mixture and reduce heat to medium. Stir in garam masala, 3/4 teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.
Place rice in a medium bowl. Cover with water. Rub the rice through your fingers to wash the grains. Drain and repeat three more times. Cover the rice with cold water and let it sit for 20 minutes. Drain.
Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce. Cover and remove from the heat.
Preheat oven to 350°F. Lightly oil a 9-by-13-inch baking dish. Heat the remaining 1 tablespoon of oil in a medium saucepan over medium-high heat. Add the drained rice and saffron, and
stir. Add the remaining 1 cup water and 1/4teaspoon salt. Bring to a boil over medium-high heat. Cook, uncovered, until the water evaporates and craters start to appear in the rice, about 5-8 minutes.
Spread half the chickpea curry evenly in the prepared baking dish. Spread the rice mixture on top of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil and bake 45-
55 minutes. Remove the bay leaves, cardamom pods and
cinnamon sticks before serving.
