• Wash and soak rice for 30 minutes.
• Heat ghee and fry the sliced onions. Keep aside.
• In the same ghee add 1/2 tsp cumin seeds, 2 cloves, 1 stick cinnamon, few peppercorns and sauté till they lend out a wonderful aroma.
• Add ginger garlic paste, vegetables and sauté.
• Add salt and yogurt and cook the vegetables .
• In another pan , boil8 cups water.
• Take a muslin cloth and place 1/2 tsp cumin seeds, cloves, cinnamon stick , cardamom and a bay leaf .
• Bring together the corners of the muslin cloth and tie them.
• Put this bag in the boiling water.
• Add salt and rice.
• Let the rice cook till 80 % done.
• Drain the water , reserve it and discard the spice bag .

Assembling the rice

• Spread half the rice in an oven proof dish.
• Now spread a layer of veggies .
• Next sprinkle torn mint leaves and fried onion.
• Repeat the rice, Vegetables , mint and fried onion onion.
• Dot the rice with ghee
• Sprinkle about 1 cup of the reserved water.
• Dissolve the saffron in a tbsp of warm water.
• Sprinkle dissolved saffron and kewra.
• Cover the rice with a lid and seal the dish with dough .
• Place the rice dish in a oven .
• Bake the biryani for 15 minutes at deg C.