Vegetable Biriyani/Biryani

Ingredients

For The Rice

1 1/2 cups Riceland Extra Long Grain Rice (soaked and drained)
1 bay leaf
1 cinnamon stick
2 cloves
2 cardamoms slightly crushed
1/2 teaspoon caraway seeds
1/2 teaspoon Salt or taste
4 1/2 cups water for cooking the Rice

For frying onion

1 cup oil
1 cup finely sliced onion

For The Vegetable Gravy

1 medium potato peeled chopped into cubes
1/2 cup small cauliflower florets
1/2 cup French cut beans (frozen or fresh)
1/2 cup green peas (frozen)
2 carrots chopped into cubes
1 cup chopped tomatoes (around 2 tomatoes)
1 tablespoon ginger garlic paste (made from 1 inch ginger and 2 cloves of garlic)
1 Serrano pepper ( if you don't  want spicy, deseed )
2 tablespoon ghee/butter/oil
1/2 cup + 2 tablespoon water
1/2 teaspoon caraway seeds
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon cayenne pepper
3/4 teaspoon salt or to taste
1/2 teaspoon gram masala
1/2 cup thick coconut milk
1/2 teaspoon cardamom powder

For assembly

1 teaspoon saffron
4 tablespoon hot water
1/2 cup yogurt
4 tablespoon chopped mint
4 tablespoon chopped cilantro leaves
1/2 teaspoon garam masala
1/2 teaspoon cardamom powder
4-5 drops of Kewara water (if you can't find use rose water)
1/2 cups roasted cashew nuts
1 cup Fried onions
1/2 tablespoon of ghee/ melted butter

Preparation

For the rice

1. Soak the Riceland long grain rice for 30 minutes and drain and set aside.
2. Combine 41/2 cups of water, bay leaf, cinnamon, clove, caraway seeds, cardamom and salt in a deep non-stick pan and bring to boil. Once water is boil add soaked rice and cover with a lid and cook on a medium flame for 20 minutes or till the rice is cooked 75%. When you press a rice grain it should mash itself but not completely.
3. Strain the rice using a strainer and keep aside.

For fried onion

1. In a skillet or pan heat oil  and then add finely sliced onion and let it fry until  it is lightly getting brown about 3-5 minutes. Drain the onions in kitchen tissue to remove excess oil. Don't let brown completely as it cook even after taking out of the oil.

For saffron water

1. In a small bowl add saffron and hot water and set aside.

For the vegetable gravy

1. Heat the Ghee/butter/oil in a deep non-stick pan and add the caraway seeds.
2. Then add chopped potatoes, cauliflower, carrot, green chili and saute on a medium flame for 5minutes.
3. Add the ginger-garlic paste, turmeric powder, coriander powder, cayenne pepper and garam masala and saute on a medium flame for 1 minute.
4. Then add the tomatoes and 2 tablespoons of water mix well and cook on a medium flame for 4 to 5 minutes.
5. Add the beans, peas and salt and coconut milk ,1/4 cup water and cardamom powder cook on a medium flame for 5 minutes, while stirring occasionally.