Vegetable Biryani Recipe

Wash and soak rice in sufficient water for about twenty minutes.
Finely chop 1 onion and slice the others.
Grind ginger, garlic and green chillies to a smooth paste.
Finely chop the tomatoes and dice carrots and green beans.
Cut cauliflower into small florets, wash and drain.
Chop coriander leaves and mint leaves separately.
Soak saffron in 2 tbsp warm milk.
Boil drained rice in four cups of salted boiling water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain excess water and keep aside.
Mix all the vegetables and boil in three cups of salted water till three-fourth done. Drain and refresh under running water. Keep aside.
Heat sufficient oil in a kadai and deep-fry the sliced onions till golden brown. Drain onto an absorbent paper and keep aside.
Heat two tablespoons of oil in a thick-bottomed pan. Add caraway seeds and cumin seeds.
When they begin to change colour, add chopped onions and sauté until golden brown. Add ginger, garlic and green chillies paste.
Add coriander powder, turmeric powder, red chilli powder, yogurt and mix well.
Add chopped tomatoes and cook on a medium heat till oil leaves the masala.
Add boiled vegetables and salt mix well. Preheat oven to 375 F.
Take an oven safe deep vessel, arrange alternate layers of cooked vegetables and rice.
Sprinkle saffron dissolved in milk, garam masala powder, coriander leaves, mint leaves, golden fried sliced onions and butter in between the layers and on top.
Make sure that you end with the rice layer topped with saffron and spices.
Cover and seal with aluminum foil or roti dough.
Cook in the preheated oven, for 30 minutes.
Alternately you can keep the vessel on a heavy bottomed tawa and cook on low heat for 30 minutes.
Serve hot with a raita of your choice.