Vegetable Biryani

Ingredients:

Rice - 1 cup
Onion – Two medium, finely cut length wise
Tomatoes – 2 medium in size
Capsicums – 2 medium in size, sliced
Boiled mixed vegetables (cauliflower, carrots, potatoes and green peas), chopped – 1 cup
Cashew nuts (kaju) – 10-12
Raisins (Kishmish) – 2 tbsps
Coriander leaves , finely chopped – ¼ cup
Saffron strands (kesar) – 2 pinches
Milk : 5-6 tbsps
Salt to taste
Ghee for cooking

For paste

Cloves (Laung) – 2
Green cardamom (Chhoti elaichi) – 3
Ginger paste – 1 inch
Garlic – 8-10 coves
Green chillies – 4
Poppy seeds (khus-khus) – 1 tbsp, soaked in little water for at least 4 hours
Cinnamon (dalchini) – 1 big stick
Pudina (Mint) leaves – 7-8 leaves
Turmeric – 1/2 tsp
Red chili powder as per taste
Onions – 2, medium in size

Directions:

Boil rice. Keep them aside.
Warm saffron strands a bit , powder and dissolve them in little water. Add saffron solution to the cooked rice. Mix well.
Fry all the dry fruits (Cashew nuts & raisins). Keep them aside for garnishing.
Fry sliced onions until golden brown. Keep them aside for garnishing.
Fry sliced capsicums and boiled mixed vegetables. Keep them aside.
Heat ghee and fry the grounded paste until brown.
Add tomatoes and cook well. Add salt and turmeric.
Add fried mixed vegetables (boiled) and sliced capsicums. Add little water to give it a slight gravy. Add chopped coriander.
Grease a baking dish with 2 tbsp of ghee. Make a layers of rice and vegetables. Start and end with rice layer. Sprinkle some milk on top. Place the dish in oven for at least 10 minutes at 200 degree Celsius.
Before serving just turn the dish up side down and garnish with fried onions and dry fruits.
Serve hot with cucumber raita.