Vegetable Biryani

Recipe Type : Indian                                                                     Yield : 6
Preparation Time : 20 mins                                                          Cooking Time : 1h 20 mins

Ingredients:
1 and 1/2 cup basmati rice (soaked for half an hour)
4 red onions
2 tomatoes
1 tbsp cashew nuts
2 tsp water melon seeds (optional)
4 tbsp coriander leaves
2 tbsp chopped mint leaves
1 tsp garam masala
3 cups water
1/4 cup milk
10 kesar strands
10 long cut slices of green bell pepper
5 long cut slices of red bell pepper
7 cauliflower florets
6 long cut carrot slices
6 potato slices
1 tsp cumin seeds
1 tsp cumin powder
1 tsp coriander powder
2 tsp chilly powder
1/2 tsp turmeric powder
5 garlic cloves
1 inch ginger chopped
2 bay leaves
5 cloves
2 anises
2 big cardamoms
2 tbsp yogurt
4 tbsp clarified butter (ghee)
2 &1/2 tsp salt
1/2 cup coconut oil
1 chopped green chilly
1/2 tsp asafoetida

Method:
1. Heat a pan. Pour 2 and 1/2 cup of water bring to boil. Add 1 tsp salt, 5 cloves, 2 bay leaves, 2 big cardamoms, and 2 anises.

2. Now add soaked Basmati rice. Cook rice until 90% done. Keep aside.

3. In a blender add chopped tomatoes and make it's puree.
4. Prepare cashew nuts and water melon seeds paste.
5. Prepare 1 onion paste.
6. Make ginger-garlic paste (1 inch ginger + 5 garlic cloves).
7. Heat pan. Pour oil. Fry onion slices till it becomes golden brown color. Keep aside.

8. In hot milk add saffron strands. Keep aside.
9. Heat a pan. Pour 3 tbsp of clarified butter (ghee).
10. Put cumin seeds. Fry for 15 sec.

11. Add onion paste. Fry for 3 mins.

12. Add chopped green chilly. Cook for 3 mins.

13. Add ginger-garlic paste.

14. Add garam masala, chilly powder, asafoetida, turmeric powder, coriander powder, cumin powder, and remaining salt. Cook for 1 min.

15. Pour tomato puree. Cook for 3 mins.

16. Add yogurt, cashew nuts and water melon seeds paste. Cook for 3 mins.

17. Put all vegetables and half cup of water. Cook for 10 mins.

18. On a low flame heat a pan. Put 2 tsp clarified butter.
19. Add a layer of cooked Basmati rice.
20. On top, add a layer of cooked vegetable masala, coriander leaves, chopped mint leaves and saffron milk, and fried onions.

21. Repeat steps 19 and 20, for 2 times to make multiple layers.
22. Cover a pan and cook for 9 mins.

23. Enjoy with raita or curd.


           Raita 
3 tbsp plain yogurt
1 tbsp chopped onion
1 tbsp chopped tomato
1 chopped green chilly
1/2 tsp salt
1 cup of water
1 tsp chopped coriander leaves

Method:
  In a bowl add all ingredients and mix well.