Restaurant style vegetable biryani

Ingredients :

• Basmathi rice - 2 cups
• Mix cut vegetables - 1 cup
• Onions - 1/2 cup [ sliced and fried ]
• Saffron - 1/2 tsp [ dissolved in 1/2 cup warm milk ]
• Ghee - 2 tbsp
• Cashews - 6 to 7
• Ginger garlic paste - 1 tsp
• Full fat curd - 1/2 cup
• Green chilli - 2 [ slit ]
• Biriyani masala - 1 tbsp
• Red chilli powder - 1 tsp
• Mint coriander leaves - 1/4 cup [ chopped finely ]
• Salt - as required

For masala :-

• Cashew nuts - 6
• White  poppy seeds [ khus khus ] - 1/2 tbsp
• Cumin seeds - 1/2 tbsp

For seasoning :

• Bay leaf - 1
• Cinnamon - 1 thin piece
• Cloves - 2
• Cardamom - 2

Method :

First grind the cashews, poppy seeds and cumin seeds in to a smooth paste using little water and keep aside. Then deep fry the sliced onions in hot oil till it becomes light brown and crisp, drain the oil on a paper towel. Fry cashews in same oil till its change in to golden brown and keep aside. Wash the rice and soak in the water for 20 minutes. Mean while take a pressure pan, add oil in a medium flame. When the oil becomes hot, add seasoning cashews  wait for a second, then add the ground paste, slit chilli, ginger garlic paste,  fry for a second then add dry masala powder mint and coriander leaves and saute them well.  Then add the curd to it and mix well immediately to prevents it from curdling. Now add the vegetables, salt, soaked rice, soaked safforn  and  with  required water. Now close the pressure  pan and wait for 2 whistle to come. After the pressure goes open the lid and  mix the fried onions, and fried cashews, mint and coriander leaves. Your yummy restaurant style biryani is ready. Serve with raitha and papad.