Vegetable Biryani

Ingredients:

Basmati Rice -1 cup
Ghee- 1 tbsp 
Carrots (cut into big pieces) - 3 
Potato (cut into big pieces) -1 
Bell pepper (cut into big pieces) - 1 
Paneer pieces- few
Green peas - 1/2 cup
Cloves- 3 
Cardamon - 2
Cinnamon stick -1 
Javethri -3 
Kala Jeera -2 tsp 
Ginger Garlic paste -1 tsp
Curd -1 cup 
Bay Leaves -3 
Cumin powder -1 tsp 
Coriander powder -1 tsp
Red chili powder -1 tsp
Garam Masala powder -1/2 tsp
Pepper powder -1/2 tsp 
Salt to taste 
Coriander leaves -1 cup 
Chopped Mint leaves -1 cup 
Big chunks of Green chilies - 5
Fried Onions - 1 cup
Cashew nuts -2 tbsp
Saffron 

Method:

1)  Soak Basmati rice for 1/2 hour in water.
2) In a round bottomed pan add 5 cups of water and bring it to boil.
3) Add 1 tsp of oil, 2 cloves, 1 tsp of kaala jeera and soaked rice and cook it till its done up to 70%.
4) Drain the water completely and spread the rice on the plate so that they do not stick together.
5) In a small cup take 1 tbsp of water and add saffron to it, this will be later added to rice.
6) Heat a pan and add ghee , once its melted add kaala jeera, cloves, cardomon,cinnamon stick, bayleaves and Javethri and fry well.
7) Add ginger garlic and fry well.
8) Add carrots,potato,green chillies, Paneer,Green peas and bell pepper and fry well and add salt.
9) Add 1/2 cup of mint and 1/2 cup of coriander leaves and mix well.
10) Once they are half cooked add cumin, coriander, red chilli,pepper,garama masala powder and mix well.
11) Add half cup of curd and let the vegetables cook till they are 70 to 80% done and keep it aside.
12) Clean the pan used to cook rice and add half of the cooked vegetable mixture to the pan and spread it on bottom of the pan and add cashew nuts.
13) Add remaining 1/2 cup of curd to the vegetable mixture and cook for 3 minutes.
14) Sprinkle Mint and coriander leaves on top of the vegetable mixture.
15) Sprinkle fried onions on top of the leaves.
16) Now add half of the cooked rice on top of the Onions to the pan.
17) Repeat the above layers again with remaining vegetable mixture, mint,coriander leaves, fried Onions and cooked rice.
18) Pour the saffron watr on top of the rice , it jut adds colour to the rice.
19) Close the lid and let it cook for 15 to 20 minutes on low flame and serve hot.

Tip: In order not to burn the bottom of the biryani once all the layers are created, place a pan filled water on flame and place the biryani pot in watered pan and cook for 15 to 20 minutes.