Vegetable Biryani

Ingredients
2 cups of mixed veggies ( potatoes, carrots, peas, beans, cauliflower )
2 cups basmati rice
1 onion ( sliced)
1/2 cup tomato puree
2 tsp ginger and garlic paste
6 to 7 green chillies ( slit)
2 tbsp cilantro – chopped finely
mint (optional)
4 cloves
4 cardamom
2 inch cinnamon stick
1 tsp cumin powder
1 tsp coriander powder
1 tsp chilli powder
1 tsp garam masala powder
6 tbs oil
2 tbs ghee
1/4 cup cashews (grind to a smooth paste ) + few halves
pinch of saffron ( soaked in 1/4 cup warm milk)
1 tsp Garam masala

Method
Wash and Soak rice for 20 min, Cook 2 cups of rice with 3-1/2 cups of water and 1 tsp of salt.

Chop all the veggies in to big pieces. Now Heat oil in a pan, add cloves, cardamom, cinnamon then add sliced onions, sprinkle salt and cook on low flame until onions are brown.

Now add green chilies and cilantro and fry for a minute, then add tomato puree, cumin powder, coriander powder, red chili powder mix everything and cook on low flame for 5 min.

Then add chopped veggies, cover and cook on low flame for 10 min or until veggies are soft. Now add cashew paste and garam masala powder mix everything and cook for another 5 min, and turn off the stove.

Take a baking dish, add a layer of vegetable mixture, top it with rice, ghee and garam masala, and repeat the layering as required. Finally pour the saffron mixture over it and sprinkle the remaining cashew halves. Cover with tight lid or foil, and bake on a preheated 350 F oven for about 20-30 mins.

When cooked thoroughly, mix gingerly with a serving spoon to mingle all the flavors, and serve hot with Raita or Vegetable Curry!