Wash and soak basmati rice for 30 minutes.

If you want you can make biryani masala at home using 1 black cardamom or 1 tablespoon cardamom+1 bay leaf+1 tablespoon cumin powder+ 2 star anise+2 mace+1 tablespoon cumin seeds+1 teaspoon black pepper+1/2 nutmeg+1 tablespoon cumin+ 1 teaspoon cloves+ 2 sticks of cinnamon. Simply dry roast everything in low flame for 3-4 mins and let it cool down completely. After that transfer it into a mixer grinder and grind them into a fine powder.

Thinly slice carrot and potato. Keep it aside.

Make a paste with curd, red chilli powder,biryani masala and salt, mix well and keep it aside.

Into 2 tablespoons warm milk add 2 pinches of saffron and 2 pinches of saffron food colour now mix well keep it aside.

Take a large vessel boil 3-4 litre of water and add 2 tsp salt+2 medium size sticks of cinnamon+3 cardamom+ 1/2 teaspoon sahi jeera. mix well.

Once the water started to boil add soaked rice. Boil for 8-10 minutes until rice become 85% cooked. Now drain water and keep it aside.

Take a kadhai or a medium size pan and add 1 tablespoon oil+ 1 teaspoon ghee. Once the oil and ghee become hot add 1 sticks of cinnamon+ 2 cardamom + 3 cloves+ 1 bay leaf. Saute for few seconds.

When you will smell some aromatic flavour add potato and carrot. Fry on medium heat for 3-4 mins. Now add 1 teaspoon ginger paste. Then fry on medium to high flame for another 2-3 mins. Now add peas and stir for 1 min on medium flame.

Add the previously made curd paste and 2-3 tablespoon water. Braise the masala for 2-3 mins on medium flame. Now add salt as per your taste remember you have added salt in curd paste. Add 1 teaspoon sugar and mix well.

Cover it and cook on low flame for 4-5 mins. So that veggies going to boiled properly. After removing lid you will notice that veggies are releasing oil now add 1 tablespoon Coriander leaves and 3 tablespoon water. Mix well and cook the veggies for another 1 min. After 1 min switch off the flame.

Place a tawa over the burner and put them kadhai or pan on it. So that the veggies not gonna stick to the bottom of the pan.

Now add rice in the pan over the veggies and spread it evenly. Now spread saffron soaked milk+ 1/2 teaspoon biriyani masala+ 1 teaspoon ghee.

Now cover the pan and switch on the flame. Cook first 5 mins on medium flame and another 10 mins on low flame. After cooking total 15 mins switch off the flame and let the biriyani rest for another 10 mins. After 25 mins pulao is ready. Now gently mix everything.

Now serve this mouthwatering veg biryani cum pulao.

Tips- you can use regular rice also but basmati is preferable because of it's aroma.

If you don't have saffron or saffron colour don't worry you can skip the part because it's not gonna affect the taste of pulao. If you have any liquid yellow food colour you can use that simple mix 1 tsp colour with 2 tablespoon milk and spread it.

You can made this pulao with left over rice.

Here I have used frozen green peas so that after cooking green peas no wrinkle will form. If you want you can use fresh green peas too.