Veg. Dum Biryani

Veg birani recipe for 5-6 Adults
Ingredients to marinate vegetables:
Vegetables: ( your choice of veggies)
Carrot chopped in 2 inch dices - 1
Chopped Beans- 10-15 beans Chopped in 2 inches
5-6 flowers from a Cauliflower- ensure that the flowers are of equal size. Dice them into two if they are really big ones.
Green Peas- 1/4 cup
Potato chopped in 2 inch dices- 1 Medium
Sweet Corns- 1/4 Cup
Paneer chopped in 2 inch  dices - 1/4 Cup
Roughly Chopped Green Coriander Leaves- Hand Full
Roughly Chopped Fresh Green Mint Leaves-  Hand Full
Green Chili- 2-3
Spices:
Biryani Powder- 2-1/2 tbsp
Coriander Powder- 1 tbsp
Red Chili Powder- 1 tbsp
Cumin Seeds- 1 tbsp
Turmeric Powder- 1/2 tbsp
Salt- 1-1/2 tbsp
Thick Yogurt/Curd- 2 Cups
For Rice-
Basmati Rice- 2-3 Cups (Soaked for 30 minutes)
Oil-3-4 Drops
Cumin Seeds- 1/2 tbsp
Cinnamon Stick- 1''
Salt- 1 tbsp
Lemon Juice- 1/2 Lemon's
Water- 6-7 cups
Star Anise- 1
For Assembling layers:
Ghee or Oil- 3 tbsp +1 tbsp
Cashew nuts pieces broken- 4-5 tbsp
Black & Green Cardamom Seeds Powder- 2 Nos. each
Black & Green Cardamom Upper Layer- 2 Nos. each
Cinnamon Stick- 2'' each (2 Sticks)
Bay Leaves/Tej Patta- 2 Nos.
Chopped Fried Onion- 1 Large
Dahi/Curd/Yogurt- 3/4 Cup
Cloves- 4 Nos.
Black Pepper- 5-6 Nos.
Saffron- 2 Pinches (Soaked in Warm Milk)
Ginger & Garlic Paste or Minced- 2 Tbsp
(Chopped in Vertical Slices) Onion- 1 Large
Water- Optional

Marination Preparation:

• In a large bowl take 2 cups of curd, biryani powder, salt, turmeric powder, cumin seeds, red chili powder, coriander powder, green chili, green coriander, mint, and mix it well, now add all the vegetables (Cauliflower, beans, carrot, potato, green peas, paneer and  sweet corns)  in this mixture and mix them well and keep it aside for 30-60 minutes. Shown in picture below.

• Mean while in a large pan boil water and add 3-4 drops of oil, lemon juice, cumin seeds, and salt, now add soaked rice in boiling water. Rice should be half cooked. It will take maximum 2 minutes to be in the right state. Now strain the rice and spread it in a large plate so that it can cool down easily & quickly. Half cooked rice shown in the picture below.
  
  
  
• Now heat the pressure cooker, and add 3 tbsp of ghee or oil, add cumin seeds, now add vertically chopped thin onion slices and fry them until they turn dark brown. when it's done take out half of the fried onions in a small bowl and keep it aside. Now add cloves, black pepper, cashew nuts, black & green cardamom layers and powder, Cinnamon sticks, bay leaves, ginger & garlic paste, just cook it all for 20 seconds. Now add marinated veggies and half a cup of more dahi/yogurt/curd with some curd water. Mix it well.
•  Now its time to layer the biryani first half of the rice goes on top of the veggies, layer & spread it well. Now place a  layer of half of the fried onions, saved from the previous step.  Sprinkle some mint leaves, mint leaves are optional. 
• After spreading onion finally remaining rice goes in. Spread it well, sprinkle remaining fried onion and saffron milk and ghee on the top of this layer. Now its time to close the pressure cooker's lid. Cook your biryani for five minutes and then keep the pressure cooker in a kadhai/pan, which is bigger than the base of your cooker. Fill half of this kadhai/pan with water and cook for 15 minutes.This step ensures that the biryani is cooked evenly.
• Serve hot birani with raita and salan.

Raiya Ingredients:

Curd- 2 Cups

Salt- 1/2 tbsp
Black Pepper Powder-1/2 tbsp (Optional)

Roasted Cumin Powder: 1/2 tbsp

Chopped in Dices Onion- 1 Medium

Chopped in Dices Cucumber- 1/2 

Chopped in Dices Tomato- 1

Preparation:

• Chop all the veggies in small dices as shown in the picture.
• In a mixing bowl strain curd, mix all the veggies, cumin powder, salt, black pepper powder. and mix it well, add 1/2 cup of water and mix it again. Consistency can be thick or thin as per your choice.