Vegetable dum biryani

Ingredients

• 4 cups Basmati rice
• 2 Potatoes
• 2 Carrots
• 1 Beetroot
• 2 cups Cauliflower flowerets
• Handful whole Beans
• 2 cups Peppers (any color)
• 3 Onions
• 2 cups Mint
• 2 teaspoons Ginger-garlic paste
• 3 Green chilies
• 2 cups Curd
• 4 teaspoons Biryani masala
• 4 Bay leaves
• 2 Butter stick
• 4 Bread slices
• Cashew nuts
• Coriander
• Pinch saffron

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Preparation

• Chop vegetables in good big size. Boil beetroot in water for sometime in micro oven. This is to remove color from beetroot. Drain water and add to vegetables.
• Cook basmati rice (1:2 water) in a rice cooker. Add couple whole elachi, cinnamon stick, cloves, salt and 2 teaspoons oil to the rice while cooking.
• Marinate the vegetables pieces in plain yogurt, turmeric, cumin- coriander powder, chili powder for 15 minutes.
• Take 4 teaspoons of oil in a skillet add shahi jeera, and whole masala items (star anise, mace, nutmeg, cinnamon, cloves, elachi) fry for a few minutes then add chopped onions, chilies, bay leaf and fry till the onions are translucent then add ginger-garlic paste, chopped mint and all the marinated vegetables along with the curd.
• Cook on medium flame till they are just about cooked. Add 4 teaspoons of biryani masala powder and salt and mix well and cook with the lid on for a few minutes more.
• Transfer from the skillet to a baking casserole dish. Spread layers of vegetables and cooked rice alternatively and repeat till everything has been layered. Add a pinch of saffron to 2 teaspoons of water and sprinkle/spread on the rice. Add some butter or oil and cover with aluminum foil and cook in a preheated oven (350 degrees) for about 20 - 30 minutes.
• Remove from the oven mix thoroughly and garnish with fried cashews, fried onions, fried bread and chopped coriander. Or saute 2 onions in 2 teaspoons of oil and spread on the rice before baking.