Heat ghee or oil in a pan and add shah jeera (caraway seeds), tej patta (bay leaf), dalchini (cinnamon stick), badi elaichi (black cardamom), hari elaichi (green cardamom), laung (cloves).
1 Teaspoon Shah Jeera (Caraway Seeds / Kala Jeera), 1 Tej Patta (Bay Leaf), 1 Inch Dalchini (Cinnamon Stick), 1-2 Black Cardamom (Badi Elaichi), 2-3 Green Cardamom (Hari Elaichi), 2-3 Laung (Cloves)
Add thinly sliced onions to the cooker along with ginger, garlic and green chilli paste. Fry till the onions turn golden brown.
1 Medium Sized Onion, 3-4 Garlic Cloves, 1 Inch Piece of Ginger, 2 Green Chillies
Add chopped potatoes, carrots, green beans, cauliflower, capsicum and green peas.
1/2 Cup Potato, 1/2 Cup Cauliflower Florets, 1/4 Cup Carrots (Gajar), 1/4 Cup Green Beans, 1/4 Cup Green Capsicum (Bell Pepper / Shimla Mirch), 1/4 Cup Green Peas (Matar)
Then add curd (yogurt) to the vegetables.
2 Tablespoons Plain Curd (Yogurt)
Then add salt, biryani masala, red chilli powder and turmeric powder (haldi).
1 Teaspoon Red Chilli Powder, 2 Teaspoon Biryani Masala, 1 Teaspoon Salt, 1/2 Teaspoon Turmeric Powder (Haldi)
Also add some cashews along with 3 cups of water.
8-10 Cashew Nuts (Kaju)
Add rice on top in a single layer above the vegetables.
1 Cup Basmati Rice
Sprinkle some biryani powder on top of the rice.
Put a few saffron strands in warm water or milk and let it sit for a couple of minutes.
7-8 Saffron Strands (Kesar)
Pour the saffron water on top of the rice. Also add some chopped mint & coriander leaves. Close the lid of the pressure cooker and cook for around 20-25 minutes on a low flame till the rice is cooked.
1/4 Cup Mint Leaves (Pudina), 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
Open the cooker when the steam has come out. Veg Biryani is ready. Serve it hot along with some Mint Raita.