Ingredients 

For Biryani

• 400 gms. basmati rice 
• 250 gms. cauliflower, cut into flowerettes 
• 100 gms. green peas, shelled
• 100 gms. carrots, cut into 2.5 cm. long pieces 
• 100 gms. french beans, cut into diamond shaped pieces 
• 3 potatoes, cut into four pieces each
• 2 black cardamoms
• 4 green cardamoms 
• 4 cm. cinnamon
• 4 cloves
• 8 peppercorns
• 1 tsp. shahjeera 
• 3 bay leaves
• Few strands of saffron

For Masala 

• 250 g. onions, sliced 
• 3/4 cup curd
• 4 tsp. chilli powder 
• 3 tsp. ginger-garlic paste
• 2 tsp. mint paste
• 1 1/2 tsp. garam masala powder
• 1 1/2 tsp. coriander-cummin powder
• Salt 
• 3 tbsp. ghee or more 
• Ghee for deep frying onions

For  garnishing

• 2 tomatoes, sliced
• 2 capsicums, sliced 
• 2 onions, fried till crisp 
• Few mint leaves

For preparing vegetables

• Wash the vegetables and dry them well. 
• Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it for one hour.
• Heat ghee and deep fry the onions till well browned. Remove from ghee.
• When cool, grind to a paste.
• Wash and cook the rice in double the quantity of water. When done, remove the rice and spread it in a plate. 
• Keep aside to cool.

For preparing rice 
• Lightly roast the saffron, powder and sprinkle over the rice.
• Heat ghee in a kadai and season it with the whole spices.
• Add the vegetables and saute for five minutes. 
• Add a little water and cook the vegetables till done and almost dry.
• In a baking dish arrange alternate layers of rice and the prepared vegetables.
• Top with garnish and bake in a moderately hot oven for 20 minutes.