Vegetable Pot Biriyani

Biriyani is my favorite recipe. I think most of you would have heard about or tasted pot biryani, even i also heard pot biriyani so many times but tasted it recently, but I didn't find any difference between normal biryani and the pot biryani that i ate. I finally recognised that in restuarant (not all restuarants) they didn't cook in pot directly , they cook normally and transfer it to pot while serving. Yesterday I cooked white rice in the pot, It came really very flavourful. So today I tried vegetable biryani in the pot, which came really very tasty. My family like it soo much. 

Ingredients

2 glasses(250ml) rice  ( I used normal)/ basmati

2 potatos

2 carrots

1 cup green peas

1 /2 cup chopped beans

1 big onion

2 tbsp ginger garlic paste

1 cup chopped mint leaves

3 green chilles

2 cloves

2 cardomom

1 black cardomom 

2 star anise flowers

1 tsp shahi jeera

2" cinnamon/dalchini

2 kapok buds/ marati mogga

1 javitri

1/2 piece jajikai

2 tsps biriyani spice powder

6-7 tbsp oil

1/4 lt curd

2 tsp red chilli powder

2 tsp dhaniya powder

1/2 tsp turmeric

salt to taste

Saffron(optional)

Instructions

1. First wash the rice and soak for 30 min.
2. Cut the vegetables and keep in a bowl.
3. Take another vessel and boil the water to cook rice, ( 5 glasses of water), add shahi jeera, cloves, cardamom, star anise, cinnamon, kapok buds, javitri, jaggikai, 1/4 cup mint leaves and when the water come to boil, adjust the salt and add rice.
4. While the rice was cooking, take the pot and coat inside the pot with oil completely.
5. Heat some oil in pot fry cashew nuts and take them out and place in a plate. 
6. Now fry the onion slices, and separte half of them into separate plate.
7. Now add ginger garlic paste to the pot and fry along with remaining onions. let it fry until nice aroma comes.
8. Now add all the vegetables, mint leaves, red chilli powder, turmeric, salt, dhaniya powder, curd and mix well
9. Cook the rice until it gets half boiled( when we press the rice with fingures it should break)
10. Take the half cooked rice and spread on top into the pot.
11. Sprinkle some mint leaves, saffron water(optional), fried onions, cashew nuts.
12. Cover with a lid, and put some weight on it. so that, the steam can't go out and rice cooks well.
13. Cook for 20- 30 min in very low flame. 
14. Off the flame and transfer entire into a big vessel and mix well and serve hot.