Ingredients:

1. Basmati rice 1/2 kg
2. Onion 1 (chopped)
3. Potato 2 (diced)
4. Carrot 2 (grated)
5. Bell pepper 1 (chopped)
6. Peas 1 1/2 cup
7. Green chili 6 (chopped)
8. Green coriander 1/2 cup (chopped)
9. Tomato 2 (puree)
10. Salt 2 1/2 tsp
11. Red chili powder 2 tbsp
12. Turmeric powder 1 tsp
13. Spice powder 1 1/2 tsp
14. Yellow food color 1/2 tsp
15. Biryani powder 1 tbsp
16. Yogurt 1 cup
17. Milk 2 tbsp
18. Oil 6 tbsp

Procedure:

Wash and soak rice in plenty of water for 1 hour before cooking.
Take a sauce pan and boil 8 cup water, when it became rolling boil, add drained rice.
Cook rice for 12-15 minutes, stir occasionally.
When these get cooked, drain and keep aside.
Meanwhile take another sauce pan and add oil in it.
Fry onion until it became light brown then adds all dry spices, tomato.
Cook until water of tomato evaporates.
Then add yogurt and all remaining vegetables and cook for 5 minutes over medium flame.
Add 2 cup water, cover the lid and cook for 10 minutes.
Take a bigger sauce pan and set 4 inches layer of boiled rice and then set a layer of cooked vegetable curry over these.
Repeat the same process of layers 2-3 times.
Mix food color in milk and sprinkle over layered rice.
Cover the lid and cook for 10 minutes over low flame.
Open the lid and mix well.
Serve it with raita.

Preparation Time: 30 minutes
Cooking Time: 1 hour

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