Preparation: make barista from 2 medium size onions. Cut the beans aboun 1½ inch size. Cut the carrot sticks 1½ inch size. Make potato chips. Wash and Soak basmati rice 1 hr before cooking Biriyani. Dry Roast saffron a bit and soak it in ¼ cup warm milk.

Combine all the ingredients for marination in a bowl, cover and keep aside for atleast 30 min.

Rice and Biriyani base should be cooked side by side. So for rice, take water and add all the spices es in it. Bring it to a heavy boil. Then add the rice in it. Cook on high heat. Meanwhile, on the other side, heat up ghee, add the akhada masala and then the marinated veggies. Combine, Cover and cook for 15 min on mediumium heat. The oil will separate from the mixture. Combine and turn off the stove.

By now the rice must be 80% cooked. Mix the veggies mixture and lay it evenly flat. Using a fry spoon, pick the rice from the water and put on the top of the veggies mixture. Do not worry if some water from the rice gets in. Using a fork, gently spread them for an even layer.

Pour saffron milk, kevrah water, plain water (you can use the leftover water from rice) and ghee. Spread the mint leaves, coriendar leaves and barista. Sprinkle biriyani/garam masala. Cover the pot with a foil paper followed by the lid. Put the pot on a tava (roti pan). Cook on the lowest for 15-20 min. Turn off the heat and allow it to rest for 30 min so all the flavours from the spices stay within to make the Biriyani more flavourful.

Serve it hot! For dishing out, ensure you dig it right from the bottom of the pot, but be gentle. Serve hot with raita.

Raita