Vegetable Biriyani

Ingredients - 
1 cup basmati rice 
2 pieces cinnamon stick 
1 tsp whole cardamom 
5 pieces whole cloves 
2 pieces bay leaves 
1 whole cauliflower florets, boiled 
3 pieces potato cubes, peeled and boiled 
1 piece carrot, peeled and cubed 
1 cup green peas, boiled 
1 piece onion, chopped 
2 pieces onion, sliced and deep fried until brown 
1 cup yogurt, plain 
2 pieces tomatoes, chopped 
4 tbsp ginger paste 
4 tbsp garlic paste 
2 tsp garam masala 
2 tsp red chili powder 
2 tsp cumin powder 
2 tsp coriander powder 
2 tsp turmeric powder 
salt and pepper, to taste 
1 cup fresh coriander, chopped 
1 cup fresh mint leaves, chopped 
1 cup cashew nuts, deep fried 
raita
Procedure - 
How To Cook Basmati Rice - Keep water for boiling. Add cinnamon, cardamom, cloves and bay leaves to the water. Also add vegetable oil to the water. Bring to boil. Meanwhile wash the basmati rice. Once the water comes to the rolling boil, add salt. Now add the basmati rice and cook till al dente. Strain the rice and spread it on a tray. The rice must be little under cook. 
Cooking The Vegetables - Blend the plain yogurt with the brown onions set aside. In a bowl, mix together the ginger and garlic paste and all the powders. Add little water to make a thick paste. This is to ensure that the spices do not burn when you add it to a hot pan. Heat vegetable oil in a braising pan over medium heat. Add chopped onions and sauté until lightly brown. Add green chilies, sauté for another 2 minutes. Now add the spicy paste, and cook well. When the oil starts oozing out of the onion and spice mixture, it means your spices are cooked well. It is imperative to ensure that this is done properly as it will determine the flavor profile of the final dish. If you see the mixture is getting burnt at the bottom of the braising pan, add little water. Do not burn as it will give bitter flavor to the gravy. Add the tomatoes and let it simmer to form thick gravy. Add your blanched cauliflower, potatoes, carrots, green beans and green peas. Cook till the vegetables are cooked. 
Assembling The Biriyani - In the 6 inch hotel pan, place a layer of vegetable curry. Sprinkle with chopped coriander leaves and mint leaves. Top with a layer of basmati rice. Then again, place a layer of vegetable curry on top of the rice. Sprinkle the chopped coriander leaves and mint leaves. Top with a layer of basmati rice. Like this repeat the layers till the pan is full. Put few dollops of butter. Cover with aluminum foil and bake in the oven for 10 minutes at 160 degree centigrade. Serve with raita .