Vegetable Biriyani

Ingredients
Biriyani rice                                                       1/2 kg
Cauliflower, cut into flowerettes                        250 gms
Green peas, shelled                                            50 gm
Carrots, cut into 2.5 cm. long pieces                 100 gms.
French beans, cut into diamond shaped pieces   100 gms.
Potatoes, cut into four pieces each                        3 Medium
Cardamoms                                                         6 Nos
Cinnamon                                                            1 Piece

Cloves                                                                 4 Nos
Peppercorns                                                         8 Nos
Shahjeera                                                             1 Ts

Bay leaves                                                            2 NOs
Strands saffron                                                       Few    

For  Masala

Onions, sliced                        250 G

Curd                                     1/2 Cup

Chilly powder                           2 Ts

Ginger-garlic paste                    2 TBs

Mint paste                                1 TBs

Garam masala powder              1 TBs

Coriander-cummin powder    1.5 TBs

Salt                                              To taste

Ghee                                        3 TBs

Oil                                               For deep frying onions

For  garnishing

Tomatoes, sliced                        1 Nos

Capsicums, sliced                      1 Nos

Onions, fried till crisp                 1 Nos

Mint leaves                                   Few

PREPARATION
     Wash the vegetables and keep aside . Mix all the ingredients for the masala, well except the ghee and oil and marinate the vegetables in it for 1/2 an hour.

     Heat oil and deep fry the onions till well browned. Remove from oil and let it cool . When cool, grind to a paste.

    Wash and cook the rice and keep aside . Lightly roast the saffron, powder and sprinkle over the rice.
     Heat ghee in a kadai and season it with the whole spices.
     Add the vegetables and saute for some  minutes.  Add enough  water and cook the vegetables till done and almost dry.
     Grease a vessel with little ghee and   arrange alternate layers of rice and the prepared vegetables.Close it with a airtight lid and put in dum for 10-15 mnts.  Garnish with fried onion, capsicum and tomatoes.

     Serve hot with chammanthi, pickle and pappad.