Vegetable Biryani

Ingredients

• 20-25 medium cauliflower florets
• 15-20 French beans, cut into 1 inch pieces
• 2 medium carrots, cut into 1 inch diamonds
• 2 medium onions, sliced
• ½ cup green peas, shelled
• 1½ cups Basmati biryani rice 
• 3 green cardamoms
• 1 tablespoon ginger-garlic paste
• ¾ cup whisked yogurt
• 2-3 tablespoons melted ghee + for drizzling
• 5-6 green chillies, slit
• 2 tablespoons biryani masala
• 4 tablespoons chopped fresh coriander leaves
• Salt to taste
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric powder
• 3-4 cloves
• 6-8 black peppercorns
• 1-2 bay leaves
• 2-3 tablespoons milk
• A large pinch of saffron, soaked in 1-2 tablespoons warm water
• 1 inch ginger, cut into thin strips
• ⅓ cup browned onions + for garnish
• 2 teaspoons screwpine (kewra) water 
• 2 teaspoons rose water
• Fresh coriander sprig for garnish
• Salad to serve
• Raita to serve
• Papads to serve

Method

1. Take Biryani Basmati rice in a bowl, add sufficient water and wash for 2-3 times. Add sufficient water and soak for 20-25 minutes. Drain the water.
2. Put the cauliflower florets, French beans, carrots, onions, and green peas in a deep non-stick pan. Break the cardamom pods and add to the vegetables. Add ginger-garlic paste, yogurt, ghee, 3 green chillies, biryani masala, 2 tablespoons coriander leaves, salt, red chilli powder, coriander powder and turmeric powder and mix till well combined. 
3. Bring sufficient water to a boil in another deep pan. Add salt, cloves, black peppercorns, bay leaf and milk and mix. 
4. Add the drained rice, mix and cook for 3-5 minutes. Drain the rice and spread it evenly over the vegetable mixture. 
5. Drizzle the saffron water, sprinkle remaining coriander leaves, ginger strips, remaining green chillies, browned onions, drizzle some ghee, screwpine water and rose water. Tightly cover the pan with an aluminium foil and place the lid on it.
6. Place the pan on high heat for 5-10 minutes, reduce the heat to medium, place a tawa below the pan and continue to cook for 20-25 minutes. 
7. Switch the heat off and allow the biryani to rest for 15 minutes. 
8. Transfer the biryani onto a serving plate and garnish with browned onions and fresh coriander sprig. Serve hot with salad, raita and papads.