Vegetable Hyderabadi Biryani

Ingredients

• basmati rice
  1½ cups
• potatoes (¾ inch cubes)
  2 large
• sized carrots (¾ inch cubes)
  3 medium
• – 6 French beans (¾ inch pieces)
  5 unit
• sized cauliflower (small florets)
  ¼ small
• salt to taste
  1 unit
• – 5 strands saffron
  4 unit
• milk
  2 tbsp
• onions (finely sliced)
  4 large
• oil to deep fry
  1 unit
• yogurt
  ½ cup
• biryani masala powder
  3 tbsp
• tsps ginger paste
  1½ unit
• tsps garlic paste
  1½ unit
• pure ghee
  4 tbsp
• fresh mint leaves (chopped)
  2 tbsp
• fresh coriander leaves (chopped)
  2 tbsp
• cashew nuts (quartered)
  5 unit
• almonds (blanched and halved)
  10 unit
• raisins (kishmish)
  2 tbsp
• dough to seal
  1 unit