Preparation

Cut vegetables into dices and boil it till it is 60-70% done and keep it aside.

Soak rice for approx 30-40 minutes.

Boil water, add 3 gm whole biryani masala, salt approx. 15- 20 gms, 5 ml oil, 5 gms fresh coriander, 5 gms chopped mint, 1 slit green chilli. Once water is boiled add soaked rice and cook till it is 60-70% done.

Heat oil in a heavy bottomed pan, add 5 gms whole biryani masala, once it starts crackling add sliced onion and cook it till it turns brown.Add ginger garlic paste.

Now add half cooked vegetables, slit green chilli and toss it.

Beat the curd and add veg biryani masala into it.

Add beaten curd with masala into the pan.

Cook the curd along with vegetables and masala. Once done adjust the salt and keep it aside.

Now layer the biryani with one layer of vegetable and other layer of rice on top. Make two layers like this with placing rice on top.

Now add the ghee on top of rice and garnish it with chopped mint leaves, chopped coriander leaves, brown onion and put little milk or cream on top with saffron diluted in it. Kewda and rose water can be sprinkled on top which is optional.

Put the biryani on dum and enjoy it after 20-30 minutes with raita.

Ingredients:

• Raw Basmati Rice– 250 gms
• Sliced Onion – 100 gms
• Cauliflower – 50 gms
• Green Peas – 30 gms
• Green Beans – 50 gms
• Carrot – 50 gms
• Potato – 20 gms
• Curd – 150 gms
• Whole Biryani masala – 8 gms
• Veg Biryani Masala – 25 gms
• Water – 1 litre
• Salt – as per taste
• Chopped Coriander – For Garnish
• Chopped Mint – For Garnish
• Fried Brown Onion – For Garnish
• Ghee – 50 ml
• Kewda Water – 5 ml ( optional )
• Rose Water – 5 ml ( optional )
• Oil – 50 ml
• Green Chilli Slit – 4 number
• Ginger Paste – 5 gms
• Garlic Paste – 5gms
• Diluted Cream/ Milk – 50 ml
• Saffron - 5-6 strands