Nawabi vegetable Biryani

This name itself explains this dish is a Mughlai dish. This recipe is very famous in all Indian restaurants. I tried to make this recipe, as simple as possible. Please try this  and give me your feedback.

 Ingredients:

 Basmati Rice                  2 cup

Potatoes                         ½ pound

Carrots                           2 nos

Paneer                            1/4 pound

Green Beans                    ¼ pound

Cashews                          150 gms

Raisins                             50 gms

Thick yogurt                     1 ½ cup

Saffron                             2 tsp

Milk                                 2 tbsp

Coriander leaves               1 small bunch

Mint leaves                       1 small bunch

Fried bread cubes               7 nos

Salt                                  to taste
Ghee                                 ½-3/4 cup

Masalas:

Cardamoms                      7 nos

Cloves                              4 nos

Cinnamon stick                 1”

Green chili   (Slit)             8  no

Ginger paste                    2 tbsp

Turmeric Powder              ½ tsp

Chili powder                     2 tsp

Method:

• Soak the rice in water for ½ hour and drain.
• Boil 2 ½ cup of water, add salt and half of the whole garam masalas. Add rice and cook until almost done.
• Dice the vegetables and chop the mint and coriander leaves.
• Whisk the yogurt and divide into 2 parts.
• Dissolve the saffron in warm milk. Add one portion of yogurt and mix well.
• Heat ghee in a pan. 
• Add the remaining whole garam masala, when it begins crackle add ginger paste and green chillies. Fry for few minutes
• Add chili powder and turmeric powder. Stir and add vegetables.
• Now add one portion of yogurt. Add one cup of water; simmer until the vegetables are cooked. Now add nuts and raisins.
• In a wide skillet put the cooked vegetables, sprinkle the ½ of the saffron yogurt (curd), mint and coriander leaves.
•  Then spread ½ of the rice over vegetables. Sprinkle the remaining saffron yogurt, mint and coriander leaves. 
• Spread the remaining rice. Cover with foil and load it in the preheated oven for 15- 20 minutes.
• Deep fry bread pieces in oil. keep aside
• Sprinkle some nuts and raisins and fried bread pieces  . 
• Serve hot with raita