Nawabi vegetable biryani

Ingredients

• Basmati Rice - 2 cup
• Potatoes ? ½ pound
• Carrots - 2 nos
• Paneer - 1/4 pound
• Green Beans ? ¼ pound
• Cashews ? 150 gms
• Raisins - 50 gms
• Ghee ? ½-3/4 cup
• Cardamoms ? 7 nos
• Cloves ? 4nos
• Cinnamon stick ? 1?
• Green chili (Slit)- 8 no
• Ginger paste ? 2 tbsp
• Turmeric Powder ? ½ tsp
• Chili powder ? 2 tsp
• Thick yogurt ? 1 ½ cup
• Saffron ? 2 tsp
• Milk ? 2 tbsp
• Coriander leaves ? 1 small bunch
• Mint leaves ? 1 small bunch
• Fried bread cubes ? 7 nos
• Salt to taste

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Preparation

• Soak the rice in water for ½ hour and drain.
  Boil 2 ½ cup of water, add salt and half of the whole garam masalas. Add rice and cook until almost done.
  Dice the vegetables and chop the mint and coriander leaves.
  Whisk the yogurt and divide into 2 parts.
  Dissolve the saffron in warm milk. Add one portion of yogurt and mix well.
  Heat ghee in a pan. Add the remaining whole garam masala, when it begins crackle add ginger paste and green chillies. Fry for few minutes
  Add chili powder and turmeric powder. Stir and add vegetables.
  Now add one portion of yogurt. Add one cup of water; simmer until the vegetables are cooked. Now add nuts and raisins.
  In a wide skillet put the cooked vegetables, sprinkle the ½ of the saffron yogurt (curd), mint and coriander leaves. Then spread ½ of the rice over vegetables. Sprinkle the remaining saffron yogurt, mint and coriander leaves. Spread the remaining rice. Cover with foil and load it in the preheated oven for 15- 20 minutes.
  Deep fry bread pieces in oil. keep aside
  Sprinkle some nuts and raisins and bread . Serve hot with raita

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