A popular flavourful rice preparation with fresh cut vegetables served with garlic raita.MIXED VEGETABLE BIRYANI Ingredients10-12 French beans, cut into 1 cm pieces1 small cauliflower, separated into florets4 medium carrots, cut into 1 inch diamonds1½ cups Basmati rice, soaked for 30 minutes Salt to taste2 bay leaves8-10 cloves4-6 green cardamoms10-12 black peppercorns 2¼ tablespoons ghee4 medium onions, sliced 1½ cups yogurt1 tablespoon ginger-garlic paste 1 teaspoon red chilli powder½ teaspoon turmeric powder1 teaspoon garam masala powder2 tablespoons chopped fresh mint leaves2 tablespoons chopped fresh coriander leaves¾ cup fried onions + for garnisingA few saffron strands2 tablespoons fresh cream1 tablespoon butter1 tablespoon milk1 inch ginger, cut into thin strips1-2 green chillies, finely choppedWhole wheat flour dough for sealing Fresh coriander sprig for garnishingMethod1. Heat 4 cups water in a non-stick pan and bring to a boil. Add salt, 1 bay leaf, 4-5 cloves, 2-3 green cardamoms, 5-6 peppercorns and ¼ tablespoon ghee and stir.2. Add drained rice, stir, reduce heat and cook till the rice is half done. 3. Heat remaining ghee in another non-stick pan. Add remaining bay leaf, remaining green cardamoms, remaining peppercorns and remaining cloves and sauté for 30 seconds.4. Add onions, mix and sauté for 3-4 minutes or till golden brown. 5. Add French beans, cauliflower and carrots and mix. Add salt and yogurt and mix well.6. Add ginger-garlic paste, mix well and cook for 2-3 minutes.7. Add chilli powder, turmeric powder, ½ teaspoon garam masala powder, 1 tablespoon mint leaves, 1 tablespoon coriander leaves and ¼ cup fried onions, mix well and cook for 3-4 minutes.8. Add 1 cup water, mix and bring to a boil. 9. Strain the cooked rice, add and spread over the vegetables. 10. Mix together saffron, cream and butter in a bowl. Add milk and mix well.11. Using a knife make a few holes through the rice and vegetable mixture in the pan. Drizzle the saffron mixture in the holes.12. Top with remaining mint leaves, remaining coriander leaves, ginger strips, green chillies, remaining garam masala powder and remaining fried onions. Cover, seal the edges with dough and cook on high heat for 8-10 minutes. Reduce heat and cook for 10-15 minutes.13. Garnish with some fried onions and coriander sprig and serve hot with burani raita. BURANI RAITAIngredients2 cups yogurt2 tablespoons oil2 tablespoons finely chopped garlic¼ teaspoon red chilli powder + for sprinklingBlack salt to tasteSalt to tasteMethod1. Heat oil in a non-stick pan. Add garlic, reduce heat and sauté till golden brown and crisp. Strain in a bowl.2. Take yogurt in another bowl and whisk. Add fried garlic, chilli powder, black salt and salt and whisk well. Refrigerate to chill. 3. Sprinkle some chilli powder on top and serve with vegetable biryani. Click to Subscribe: http://bit.ly/1h0pGXfhttp://www.facebook.com/ChefSanjeevKapoorhttps://twitter.com/sanjeevkapoor#sanjeevkapoor