Vegetable and Oats Biryani

                           Ingredients :

1 kg Basmati Biryani Rice

500 gms Mixed Vegetables
(Potatoes, Peas, Cauliflower, Carrots , Beans)

1 cup Onions 'slices; deep fried

1 Bay leaf

1 cinnamon stick

1 tsp Jeera/cumin seeds

4 Onions' slices

1/2 cup Mint,  chopped

1 / 2 cup Coriander leaves,  chopped

Few strands of Saffron

1/2 cup Warm milk

Few drops of Rose water

2-3 Cloves

2-3 Cinnamon sticks

2 Star Anise

2 tbsp Ghee

For marination :

1/2 kg. Yogurt,  whisked

5 tbsp. Oats

1 tsp Salt

3/4 tsp Red chilli powder

1 tsp Degi Mirch /Kashmiri Red  chili powder

1 tsp. Haldi powder /Turmeric powder

1 tsp. Garam Masala

1/2 tsp Grated nutmeg

1 / 2 tsp mace powder

2 tsp Ginger Garlic paste

1 Green Chilli, finely chopped

1 tsp Cinnamon powder

Directions :

1 : Wash and soak rice for 30 minutes.

2: Clean and chop vegetables in any shape you wish to.

3 : Make a marinade of all the ingredients under marination.

4 : Marinate vegetables for half an  hour.

5: Soak saffron in warm milk and keep it aside.

6: Heat oil in a thick bottomed vessel.

7 : Add 1 Bay leaf ,

1 cinnamon stick

1 tsp Jeera/cumin seeds

8: When it crackles, add onion slices and cook them till they are golden brown in color. Add ginger garlic paste and sauté.

9:Now add vegetables and saute till half cooked.

10. Boil rice in salted water along with cinnamon stick, cloves, star anise and cardamom.

11. Remove from flame and strain when they are 3/4 done.

12: In a thick bottomed vessel,  spread a layer of vegetables with its gravy, then a layer of rice. Pour a tbsp of ghee. Sprinkle rose water, saffron milk, 1 / 2 of fried onions, Mint and coriander.

13: Again repeat with rest of the rice and vegetables and onions. Again pour a tbsp of ghee.

14: Cover it tightly with the lid and seal it with wheat dough.

15: Place it on hot tawa/griddle and cook on slow flame/dum for 20 minutes.

16: Let it be there for 10 minutes and then remove the lid.

17: Serve with gravy , mint sauce and onion rings.