As with any popular recipe, there are several versions of preparing Biryani. I myself have three versions of this dish which is make alternately.

• Basmati/Long grained rice - 1 1/2 cups
• A pinch of saffron dissolved in a tbsp of warm milk
• 2 red onions - sliced into thin strips
• 1 green bell pepper - cubed
• 1 carrot - cut into long strips
• 2 potatoes - cubed
• 1/2 cup french beans - cut into long strips
• 1 cup cauliflower florets
• 1 cup green peas - fresh/frozen
• 2 tomatoes - chopped
• 1 cup yogurt
• 3 green chillies - slit length wise
• A pinch of turmeric
• 1 tsp cumin seeds
• 2 Bay leaves
• 1 star anise
• 1 tsp ginger-garlic paste
• 3 green cardamoms
• 2 cloves
• A small stick of cinnamon
• 4 -5 black peppercorns
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1/2 tsp kitchen king masala
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt as per taste
• Oil
• Juice of half a lemon

Method:

• Wash rice in several changes of water. soak in water for 30 mins
• Pressure cook the rice with saffron in 1 1.2 cups of water. Oncc done, spread rice on a large tray & let it cool completely.
• Heat Oil in a heavy bottomed pan, Add cumin seeds & let it pop & splutter
• Add ginger-garlic paste, Bay leaves , turmeric & green chillies
• Add green cardamoms, cinnamon sick, cloves, star anise, peppercorns & saute for a while.
• Add onions & saute till they turn transparent.
• Add chopped tomatoes & saute for a while.
• Add all the dry powders except kitchen king masala & garam masala
• Saute till oil separates.
• Add potatoes & carrots & cook till almost done.
• Add french beans & cauliflower florets & cook till tender. At this stage you may require more oil for cooking.
• Add green bell pepper & green peas & saute until tender
• Add yogurt & mix well. bring it to a boil. Add Garam Masala, kitchen king masala & salt as per your taste
• Add cooked rice, squeeze lemon juice. Mix well & garnish with chopper cilantro

Serve with onion raita or any gravy of your choice. Enjoi !!!

I thoroughly enjoyed playing around with the spices & inhaling the aroma that emanated from the kadhai . . .