Vegetable Biryani

Ingredients

Basmati rice 4 cups

Curd for marination

Diced vegetables 

(Carrot, potato, green beans) 2 cups

Paneer cubes 1/2 cup

Sliced onions 2 large

Lemon juice 1 tbsp

Bay leaves 2

Salt to taste

Cooking oil

Coriander powder 2 tbsp

Garam masala / biryani masala 1 tbsp or as per taste

Whole black cardamom 3

Cinnamon 1 inch approx.

Cloves 4-5

Cardamom 2

Saffron / food coloring (optional)

Preparation

1. Crush together cinnamon, black cardamom and cloves. These 3 spices together gives the perfect aroma for dum biryani. This need not be powdered, crushing would serve the purpose.
2. Wash basmati rice and soak in water for 30 min.
3. Marinade together diced vegetables, paneer cubes, curd, salt, lemon juice, crushed spices, coriander powder and garam masala. Keep aside for at least 30 min.
   
4. Heat oil in a pan, add sliced onions. Cook until translucent.
5. Add the marination to the pan on medium heat. 
   
6. When the vegetables are 1/3 cooked, heat water in another big pan. Add soaked rice to it.
7. When the rice is 1/3 cooked, pour rice over the partially cooked vegetables and cover it completely with the layer of  rice.
   
8. Tightly cover the  pan with a lid, put a weight on it to avoid vapour escape. Slow down heat and let it cook slowly for approx. 30 min. Make sure to reduce the heat to very low.
9. Biryani is ready to be served with salan, raita and sliced onions. Enjoy!