Vegetable Dum Biryani - Perfect Everytime

Serves 4-5

Preparation Time : 15 - 20 mins
Cooking Time : 30-35 mins

Ingredients :
Biryani Rice - 2.5 Cups
Mixed Vegetables - 500gms appx. (cauliflower, peas, french beans, carrots, potatoes, capsicum)
Onion Large - 3  Nos.
Tomato Medium - 1 Nos.
Dark Green Chillies - 4-5 Nos. (optional)
Mint Leaves - 10-15 Nos.
Coriander Leaves - 1/2 Cup
Garlic Cloves - 10-12 Nos.
Ginger - 1 inch.
Red Chilli Powder - 1 Tsp.
Saffron - 1 Tsp.
Coriander powder - 1 Tsp.
Cumin Powder - 1 Tsp.
Kanda Lasun Masala - 2 Tsp.
Biryani Masala - 3 Tbsp.
Curd - 1/2 Cup
Bay Leaf - 2 Nos.
Cloves - 4-5 Nos.
Black peppercorns - 4-5 Nos.
Cinnamon Stick - 1 inch.
Green / Black Cardamom - 2-4 Nos.
Oil
Salt
Water

Method :
1) Cut thin slices of 2 large onion spread these on a newspaper and leave it to dry in the sun for 30 mins. Once dried, deep fry till they turn brown and crisp.
2) Cut the mixed vegetables in big chunk pieces except peas. Dice 1 onion and tomato. Crush garlic cloves. Grate ginger. Soak rice for about 30 mins.
3) Heat 2-3 tbsp. oil in  a pan. Add bay leaf, cloves, cardamom, cinnamon, peppercorns. Let these crackle.
5) Add onion, garlic, ginger. Fry till onion is translucent.
6) Add coriander powder, cumin powder, chilli powder, kanda lasun masala, biryani masala, salt. Mix well.
7) Add mixed vegetables. Stir well. Add water if required. Adjust seasoning. Cook for 1-2 minutes.
8) Meanwhile boil water in a large vessel or cooker filled almost till the top.
9) Add beaten curd to vegetables. Add tomato. Mix well.  Cover and cook till oil separates and vegetables are 70% cooked.
10) To the boiling water in vessel add salt, 1 tbsp of oil and soaked rice. Cook till rice is 70% done. Strain rice and keep aside.
11) In a pan arrange half of the vegetable mixture as the bottom layer. Spread half of rice as second layer. Spread roughly chopped mint leaves and coriander leaves on this layer. Spread the remaining vegetables in third layer. Arrange the rice on the top layer. Garnish with crunchy fried onion and saffron mixed with water. Seal the lid of the pan with some dough. Cook this on medium flame for 10 minutes. Serve hot with raita.

Tips :
1) Use potato chips maker to get perfect thin sliced onion. This way they will become crunchy in a lesser time and lesser oil.
2) To avoid biryani from sticking to the bottom of the pan, use a bain marie arrangement, where biryani will cook from heat of the boiling water under the vessel.
3) Use a mud vessel to cook this biryani for a more traditional taste.
4) Add dry fruits like almonds, cashews for a crunch and some sweetness.