PREPARATION

1. Soak 300 grams rice for 30 minutes and keep aside.

(Cooking rice)
1. Take a deep pan, add 500 milliliters water.
2. When the water becomes hot, add 3 cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, 2 mace strands. 
3. Bring the water to a boil, then add soaked rice and cook for 15 - 20 minutes.
4. Drain the rice in a colander and keep aside.

(Preparing briyani gravy)
1. Heat 3 tablespoons ghee in a heavy skillet, add 1 teaspoon cumin seeds, 1 bay leaf, 3 cardamoms, 3 cloves, 1 black cardamom, 1 inch cinnamon and stir.
2. Add 100 grams onions and saute them on a medium heat.
3. Add 1 1/2 tablespoons ginger, 1 tablespoon garlic, 2 green chili and stir well
4. Add 1 teaspoon red chili, 1/2 teaspoon turmeric, 80 grams green peas, 100 grams carrot, 50 grams beans, 100 grams potatoes, 150 grams cauliflower, 85 grams mushroom, 60 grams bell pepper, 1 teaspoon salt and mix well.
5. Add 270 grams yogurt, water and cook for 15 - 20 minutes.
6. Add 2 tablespoons almonds, 2 tablespoons cashews, 1 tablespoon raisins and mix. Keep aside.

(Assembling and layering veg biryani)
1. Now in a thick pan, Layer half of the gravy first then layer half of the rice.
2. Sprinkle coriander leaves, mint leaves and saffron milk.
3. Now cover the pan with aluminium foil.
4. Keep the cover biryani on the tava .Keep the heat to the lowest and cook for 8 - 10 minutes.
5. Serve.