Biryani

1 and 1/2 cup Organic Basmati Rice soaked for half an hour 1 and 1/2 cup potato cut into 1/2 inch cubes
3/4 cup carrots cut into 1/2 inch cubes 7-8 french beans in 1/2 inch pieces
1/2 cup cauliflower cut into medium size florets 4-5 strands saffron soaked in 2 tbsp milk
3 large onions thinly sliced and fried 3 tbsp churned curd
4-5 tsp Organic Tattva Biryani Masala (or to taste) 4 tsp ginger garlic paste
5 tbsp ghee 6 halved cashews
10-12 raisins Wheat flour- dough to seal
Salt to taste
Add salt and rice to 4 cups of water and bring it to a boil.
Drain out excess water and allow it to cool.
Parboil the vegetables in salted water, drain out the water and keep it aside.
Marinate the parboiled vegetables in ginger-garlic paste. Add some curd for a smooth consistency.
Add 3 tsp of biryani masala and keep it aside for an hour.
Add ghee in a heavy bottom pan and sautè the marinated vegetables for 3-4 minutes on a slow flame.
Place half of the sautèed vegetables in a heavy bottom pan and layer the mixture with rice.
Sprinkle the remaining biryani masala, fried onions, cashews, raisins and saffron milk.
Repeat the whole process of layering.
Cover it with a lid and place a moist cloth on top. Seal the sides of the utensil with dough.
Put the pan on a pre-heated tawa and cook on a slow flame for 15-20 minutes. Serve hot.