firstly, in a large vessel take 6 cup water.
add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.
also add 1 tsp salt, 2 tsp oil and 1 chilli.
boil for 2 minutes or until flavours is in the water.
also add 1 tsp salt, 2 tsp oil and 1 chilli.
boil for 2 minutes or until flavours is in the water.
drain off the rice and keep aside.
firstly, in a large kadai heat 2 tbsp oil and 1 tsp ghee.
saute 1 bay leaf, 1 mace, 1 inch cinnamon, 1 star anise, 1 back cardamom, 3 cloves, 2 pods cardamom, 1 tsp cumin and ½ tsp fennel.
add 1 onion followed by 1 tsp ginger garlic paste.
saute until onions turn golden brown.
further, add 1 tomato and saute until tomatoes turn soft and mush
now add 1 potato, ½ carrot and ½ tsp salt.
cover and cook until potatoes are half cooked.
further add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, 1 tsp garam masala, 1 tsp coriander powder, 4 prunes and ½ tsp salt.
saute until spices turn aromatic.
additionally, add ¾ cup curd and saute until oil is released.
furthermore add 5 beans, 7 florets cauliflower, 2 tbsp peas and 5 cubes capsicum.
saute for a minute or until its combined well.
add 1 cup water and mix well.
cover and cook for 5 minutes or until vegetables are half cooked.
take 1 cup of gravy and keep aside.
now layer up with 2 tbsp coriander and 2 tbsp fried onion.
spread half of the cooked rice over the biryani gravy.
top with reserved gravy uniformly.
further spread remaining cooked rice and level up.
top with 2 tbsp coriander, 2 tbsp mint and 2 tbsp fried onion.
sprinkle ¼ tsp saffron food colour, ¼ cup water and 1 tsp ghee.
cover with aluminium foil and close the lid. you can also use the dough to seal.
simmer for 20 minutes or until rice is cooked fully.
finally, enjoy bombay biryani with raita and slices of onion.