Hyderabadi Vegetable Biryani

Ingredients:
Carrots - 2
Frozen green peas - 4 spoons
Beans - 10
Cauliflower - 10-12 florets
Aloo - 2
Kala jeera - 2 spoons
Cloves - 5
Cardamom - 2
Cinnamon stick - 1.5 inch
Bay leaves - 2
Pepper corns - 5
Rice - 2 cups
Water
Red chilli powder - 1 spoon
Ginger garlic paste - 1 spoon
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Turmeric - 1/2 spoon
Thick Curd - 1 cup
Onions - 2
Lemon - 1
Saffron - a pinch
Ghee/Oil
Coriander leaves
Salt to taste

Procedure:
Take 1 cardamom, 3 cloves, 1 inch cinnamon, 3 pepper corns, 1 spoon kala jeera and grind it to fine powder. Keep this masala powder aside.
Heat a pan and add ghee/oil and fry the onions until they are crisp. Drain the excess oil and allow it to cool.
Take a bowl add all the vegetables, red chilli powder, ginger garlic paste, turmeric, ground masala powder, mint leaves, coriander leaves and curd.
Cook the rice with 3.5 cup water, remaining kala jeera and bay leaves.
When the rice is cooked 3/4th remove from heat and keep aside.
Heat a pan and add add oil into it. Add the remaining cardamom, cloves, cinnamon and pepper corns.
Once you get nice aroma add the vegetable mixture. Cook until the vegetables are cooked.
Now add the cooked rice in layers as vegetables, rice, fried onions, vegetables, rice and finally fried onions.
Squeeze the lemon and add the saffron by mixing it in little water or milk.
Cook on low flame for 5 mins and remove from heat. Garnish with coriander leaves and serve with raita.