Vegetable Hyderabadi Biryani

Description
Contributed by Indiancuisineandculture Y-Group
 * Serves 4

Ingredients

 * 1½ cups basmati rice
 * 2 large potatoes (¾ inch cubes)
 * 3 medium sized carrots (¾ inch cubes)
 * 5 – 6 French beans (¾ inch pieces)
 * ¼ small sized cauliflower (small florets)
 * salt to taste
 * 4 – 5 strands saffron
 * 2 tbsp milk
 * 4 large onions (finely sliced)
 * oil to deep fry
 * ½ cup yogurt
 * 3 tbsp biryani masala powder
 * 1½ tsps ginger paste
 * 1½ tsps garlic paste
 * 4 tbsp pure ghee
 * 2 tbsp fresh mint leaves (chopped)
 * 2 tbsp fresh coriander leaves (chopped)
 * 5 cashew nuts (quartered)
 * 10 almonds (blanched and halved)
 * 2 tbsp raisins (kishmish)
 * dough to seal

Directions

 * 1) Pick, wash and soak rice in three cups of water for half an hour. Drain.
 * 2) Add four cups of water and salt.
 * 3) Bring to a boil and cook till the rice is three fourth done. Drain excess water and spread out on a plate to cool.
 * 4) Parboil potatoes, carrots, french beans and cauliflower in two cups of salted water. Drain and keep aside.
 * 5) Dissolve saffron in warm milk.
 * 6) Heat sufficient oil in a kadai and deep-fry sliced onions till golden brown. Drain onto an absorbent paper.
 * 7) Beat yogurt.
 * 8) Add two tablespoons of biryani masala, half of the fried onions, ginger paste and garlic paste and parboiled vegetables.
 * 9) Allow to marinate for one hour.
 * 10) Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes.
 * 11) Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes.
 * 12) Preheat oven to 180°C.
 * 13) Transfer the vegetables into a thick bottomed handi.
 * 14) Layer the rice over the cooked vegetables.
 * 15) Sprinkle the remaining biryani masala, mint leaves, coriander leaves and the remaining fried onions.
 * 16) Garnish with cashew nuts, almonds and raisins.
 * 17) Sprinkle saffron milk.
 * 18) Place a moist cloth on top, cover with a lid and seal with dough.
 * 19) Put the sealed handi in the pre-heated oven and cook at 180°C for fifteen to twenty minutes.
 * 20) Alternately keep the handi on a heated tawa and cook on very low heat for fifteen to twenty minutes.
 * 21) Serve hot.