Vegetable Biryani

Ingredients:

1. Basmati Rice - 2 cups
2. Mix vegetables - 1 cup (carrot,beans,peas,cauliflower,potato) chopped length wise
3. Onions - 3 medium finely sliced
4. Tomatoes - 2 finely chopped
5. Garlic - 7-8
6. Ginger - 1/2 inch/small piece
7. Green chilli - 1
8. Coriander leaves - handful/1 cup+ some for garnish
9. Mint leaves/pudina - 1/2 cup
10. Curd - 4-5 tbsp
11. Red chilli powder - 1 tsp
12. Haldi powder - 1 tsp
13. Everest Biryani masala - 2 tsp
14. Cloves - 3-4
15. Peppercorns - 3-4
16. Cinnamon stick - 1 small piece
17. Cardamon - 2
18. Bay leaf - 1
19. Shahi jeera - 1/4 tsp
20. Salt as per taste
21. Water as required
22. Oil - 5-6 tbsp
23. Atta Dough for sealing

Method:

• Grind pudina,coriander, ginger, garlic and green chillies to a fine thick paste.
• Heat 2 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl(Sprinkle little salt to speed up the process of frying).
• Keep some onions for garnish and mix curd to remaining onions to form a thick paste.
• Soak Basmati Rice for half an hour.
• Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
• Add salt, cloves, pepper, cinnamon stick, cardamon.
• Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate. The rice needs to be 3/4th cooked. The rest of it gets cooked on dum.
• In the same kadai(in which onions were fried) add remaining oil, add bay leaf, shahi jeera.
• Then add green paste(step 1) fry till raw smell disappears.
• Now add onion curd paste(step 3)fry for 2-3 mins.
• Add finely chopped tomatoes fry for few seconds.
• Add all spice powders chilli powder, haldi powder, everest shahi Biryani masala, little salt(salt is already added to rice) fry for 3-4 mins.
• Add vegetables, mix nicely and allow it to cook on medium flame till vegetables are half cooked.
• Now add parboiled rice(Don't mix just spread it), garnish with fried onions and chopped coriander leaves.
• Close the kadai with a lid and seal the same with atta dough.
• Allow it to cook on dum for 10-15 mins on low flame.
• Let it cool for 10 mins.
• Mix nicely and serve with raita.

**You can also use paneer but instead of adding in gravy fry it and garnish on top of rice before sealing the kadai.