Vegetable briyani

Ingredients
Basmati rice – 200 grams
French Beans (cut into diamond shaped pieces) – 50 grams
Carrots (cut into long pieces of 1 inch each) – 50 grams
Shelled green peas – 50 grams
Cauliflower (cut into Florette) – 125 grams
Peppercorns – 4
Potatoes (cut into 4 pieces each) – 2
Shahjeera – ½ tsp.
Green Cardamoms – 2
Black Cardamom – 1
Bay leaves – 2
Cinnamon – 2 cm.
Cloves – 2
Some strands saffron
Masala for the vegetables:
Curd – ½ cup
Sliced onions – 125 grams
Garlic-ginger paste – 1½ tsp.
Chilli powder – 2 tsp.
Coriander-cumin powder – ¾ tsp.
Mint paste – 1 tsp.
Garam Masala – ¾ tsp.
Ghee – 1½ tbsp.
Salt according to your taste
Ghee for frying onions

Preparation:
Take all the ingredients for masala, except ghee and mix well.
Now marinate the vegetable in it for about 45 minutes to 60 minutes.
Then heat the ghee in a pan and fry the onions until they turn to brown. Remove onions from ghee.
After cooling make a paste by grinding.
Now cook the rice in water (water quantity must be double of rice).
After cooking, spread rice in a plate and cool.
Lightly roast the saffron, powder and sprinkle over the rice.
Then heat the ghee in a wok/kadai and season it with the spices.
Now add the vegetables to above and saute for about three to four minutes.
Then add some water and cook the vegetables until it becomes almost dry.
Take the baking dish and arrange layers of rice and vegetables alternatively.
In last top above with garnish and bake at medium heat in oven for 15 minutes.