Sindhi Vegitable Biryani

Basmati Rice (soak for 15min)
Sindhi Biryani Masala (store bought)
Cauliflower - 1" pieces
Potatoes - 1" cubes
Onions - long thin slices
Mint - handfull chopped
Correander leaves - handfull chopped
Green Chillis - slit
Green Beans - cut into 2" long pieces diagonally
Frozen green peas
Carrots - cut into 1" long thin pieces
Green Peppers - cut into 1" squares
Plain Yogurt
ginger garlic paste
whole garam masala(cloves, cinnamon, bay leaf, cardamom, shahi jeera)

Boil water in a large pan and add soaked rice. When rice is 3/4 done drain extra water and keep aside.

In a mixing bowl add the cut veggies (except onions, mint, coriander leaves, green chillies)
Add thick plain yogurt just enough to coat all the veggies. Add sindhi biryani masala. Mix properly and keep aside.

In a large dutch oven type vessel heat some oil. Add whole garam masala. When they start spluttering, add onions and saute until golden. Add ginger garlic paste and fry some more. Add mint and green chillies and saute for 2min. Add
the veggie mixture and mix. Cook for 5min. Add rice layer on the top of the veggie mixture in the pan. Cook on high for 5min. Cover and keep it on low flame for 30min or until done.

If you don't want the veggies to burn, use a double boiler. You can make it by taking a flatter wider pan. The dutch oven pan should be able to fit into it. Add some water to the outer flat pan and heat it. Put the covered inner dutch oven type pan inside the bottom flat pan. This will cook the biryani on an indirect flame.

Another way to make this biryani is to cook veggies and rice until they are 3/4 done. Layer them in a oven safe dish cover with a lid or a foil and put in the oven on 350 degrees until done.

Garnish with coriander leaves. Serve with Raita.