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Ingredients

For the Veggies Marination:-

• 3/4 cup Carrots
• 3/4 cup Green Peas
• 3/4 French Beans
• 3/4 large sized Potatoes (peeled and cubed )
• 1/2 cup Curds
• 2 tsp Salt
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1/2 tsp Garam masala powder
• 2 tsp Pav Bhaji masala powder
• 1 tbsp Oil

For the Rice:-

• 2 cup Rice (I used 250 ml (1 cup measure) )
• 1 inch Cinnamon stick
• 5 cloves
• 2 Green Cardamom
• 1 Bay leaf
• Salt (as per taste )

For the Veggies Masala:-

• 1/2 cup Oil
• 1 tsp Shah Zeera
• 1 Bay leaf
• 6 cloves
• 4 Green Cardamom
• 1 Black Cardamom
• 1 Star Anise
• 1 inch Cinnamon stick

To Assemble Biryani:-

• 1 tsp Oil
• 2-3 tbsp Cashew Nuts
• 2-3 Green chilies (slit )
• 1/3 cup Deep Fried Brown Onion
• 1/4 cup Coriander, chopped
• 1/4 cup Mint, chopped
• 1/4 cup Warm Milk
• pinch Kesar Strands (Saffron)

Instructions

	Veggies Marination:-
1	Soak the Kesar in 1/4 cup warm milk. Keep aside.
2	Mix all the ingredients under 'For the Veggies Marination' in a bowl and keep aside.
	Prepare the Rice:-
3	Wash the rice. Soak rice in sufficient water and keep aside for 30 minutes.
4	After 30 minutes, add sufficient water in a vessel (to cook rice) along with the salt and spices mentioned under 'For the Rice' ingredients.
5	Once the water comes to a boil, add the soaked and drained rice. Cook rice till its 80% cooked.
6	Drain the rice completely in a colander.
	Prepare the Veggies Masala:-
7	Heat oil in a vessel. Add the shah zeera , bay leaf and the rest spices. Fry for few seconds.
8	Fry the onion till light brown.
9	Fry the tomatoes.
10	Cook till tomatoes are cooked till nice and soft.
11	Add the marinated veggies.
12	Cook till veggies are done (almost 90% cooked, don't cook them completely). Put off the flame. Keep aside.
	Assemble the Biryani:-
13	In a small skillet, add 1 tsp oil and fry the green chilies and the cashewnuts. Keep aside.
14	Add a layer of rice in the vessel, layer of the cooked veggies masala, rice layer again.
15	Top it up with the fried green chilies, cashew nuts, kesar milk(that was being soaked) , fried brown onion, coriander, mint. Keep it on medium flame , vessel covered for 5 minutes and then low flame for 10 minutes. Put off flame.
16	Let it rest for 15-20 minutes. Mix carefully.
17	Serve with any raita of your choice. Enjoy !