Wash rice & cook it in steamer for 30 min & when it is done take out rice & spread rice on big plate to cool

Now boil veggies in a pan (one carrot, one potato, 1/2 cup green peas & 1/2 cup cauliflower) cut all this veggies into small pieces & boil it with one spoon salt in it

Now cut four onions vertically & put two spoon oil in pan & add cut onions & stir it till they are cooked golden brown in colour
In between stir it
It will take 10 to 15 minutes to cook onions

Now cut one onion, one capsicum & grate three tomatoes & chopped coriander & pudina leaves & prepare ginger garlic paste & take one sachet Kohinoor (Hyderabadi biryani masala)

Now take a pan add three spoon of ghee & two spoon oil & when it is hot add onions, ginger garlic paste & then green chilli (cut from middle)

Now when it is cook add capsicum & then add grated tomatoes & when it is cooked properly then add biryani masala & cook it

Now after two minutes add chopped coriander & pudina leaves & curd in it and stir it gently & then add boil veggies in it & stir it very lightly so that veggies are not damaged

Cook for at least 5 to 7 minutes & then close the flame of pan

Now take one big vessel in which you are going to assemble your biryani in layers & grease it with one spoon of ghee so biryani doesn’t stick to bottom

Now first put rice & then on rice put veggies & then rice & again veggies & in last cover with remaining rice
On top garnish it with brown onions which we had prepared earlier

Now close the lid of the pan & keep it on iron tawa & heat it for 8 minutes
Then close the flame & remain it like that till 20 minutes on iron tawa

Now prepare Boondi raita
Take all the ingredients & mix it properly & don’t put Boondi in it when you prepare the raita
Put Boondi in it when you are going to eat otherwise Boondi will become soft

Now after 20 minutes open the lid of pan & give it a quick stir to biryani so all veggies are coated with cooked rice & serve it with raita & papad