firstly, in a boil take 1 cup curd. add 1 tsp chilli powder, ¼ tsp turmeric, 2 tsp ginger garlic paste, 2 tbsp biryani masala and ½ tsp salt.

also add ½ lemon, 2 tsp oil and mix well.

now add 2 cup raw jackfruit, 1 carrot, 4 potato and 2 tbsp fried onions.

additionally, add 2 tbsp coriander, 2 tbsp mint and mix well.

cover and marinate for 1 hour.

firstly, in a bowl take 2 cup basmati rice. rinse and soak for 30 minutes.

in a large vessel take 3 litre water, add 1 bay leaf and whole spices.

also, add 2 chilli, 2 tbsp salt, 1 tsp ghee and ½ lemon.

get the water to a rolling boil making sure the water is flavourful.

now add soaked rice and mix well.

boil for 5 minutes, or until it is 90% cooked.

drain off the rice and is ready to layer it for biryani.

firstly, in a large kadai heat 2 tbsp oil, 2 tbsp ghee. add 1 bay leaf, 1 tsp cumin and saute until the spices turn aromatic.

now add 1 onion and fry until the onions turn golden brown.

also add ½ capsicum, and saute for a minute.

additonally, add marinated mixture and cook for 5 minutes.

cook until the oil separates.

add 1 cup water, cover and cook for 10 minutes, or until the vegetables are almost cooked.

mix well and layer with 2 tbsp coriander, mint, fried onions and 2 slit chilli.

also, top with 90% cooked rice and spread uniformly.

further top with 2 tbsp coriander, mint and fried onions.

additionally, add 2 tbsp kesar milk, ½ tsp biryani masala and 1 tbsp ghee.

cover with aluminium foil to seal tight.

cover and simmer for 15 minutes or until the rice and everything is well cooked.

finally, veg mutton biryani with raita and salan.