Vegetable Biryani

Like I mentioned in my previous post, we had a nice Sunday lunch a couple weekends ago with family that featured some delicious Makai Bhari Mirchi, Vegetable Biryani and some soothing Gujrati Dal. My version of vegetable biryani doesn't call for any yogurt (like traditional ones do) because DH is not a fan of the flavor it brings to the biryani. Here are some pictures from the family table and the recipe for the biryani.

Ingredients

Main	Spices/Tadka	Generic
1/2 head Cauliflower	2 Bay Leaves	Ghee
1 cup Peas	1 Moti Elaichi	Salt
1 cup Carrots	1/2 tsp Kalo Jeera	Sugar
1 cup Beans	1 tsp Jeera
1 cup Bell Peppers	1/2 tsp Whole Black Peppers
1 large Onion	1 tsp Biryani Masala
2 large Tomatoes	1/2 tsp Turmeric
1 cup Paneer	1 tsp Red Chilli Powder
2 cups Basmati Rice	Garam Masala
	Cashews
	Fresh Dhania
	Saffron

Method
Cook 2 cups basmati rice with 1 and a 1/4 cup water in a rice cooker. Add a tsp of ghee so the grains do not stick together.
As soon as the rice is cooked, spread it on a wide plate and let it cool.
Cut the cauliflower head into medium florets.
Cut the rest of the vegetables into long thin strips.
Finely slice the onions lengthwise.
Finely chop the tomatoes.
In a pan heat 2-3 tbsp butter/ghee and roast the bay leaves, moti elaichi, jeera, kalo jeera and black peppers on low-medium heat for a couple minutes.
Add all the vegetables except onion and tomatoes and saute on medium heat.
Add the biryani masala, salt, turmeric, and red chilli powder. Keep tossing.
Add the grated paneer, finely chopped tomatoes, salt to taste and cook only till the vegetables are half cooked.
Carmelize the onions with a tsp of sugar in 2-3 tbsp of butter. Cook on low heat until they are dark brown. Take care not to burn them.
In an oven safe pot, grease the sides with some ghee.
Spread a layer of rice topped with a layer of the vegetable mix.
Sprinkle some garam masala on top and again add a layer of rice.
Continue until all vegetable and rice is used up.
Add a few strands of saffron to a tbsp of warm water and let it sit for a couple minutes.
Sprinkle some saffron water on the top and spread the carmelized onions as the top most layer.
Cover with an oven safe dish cover or just aluminium foil.
Pre-heat the oven to 350 degrees.
Cook the biryani in the oven at 350 degrees for about 25 minutes.
Garnish with roasted cashews, fresh dhania and serve hot.