Firstly, in a bowl take 1 cup curd, 2 tbsp ginger garlic paste, 2 chilli, 2 tsp lemon juice, 2 tsp oil, ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, 2 tbsp garam masala and 1 tsp salt.

Whisk and mix well making sure everything is well combined.

Add 2 potato, 5 beans, 1 carrot, 3 tbsp peas, 10 mushroom, 3 tbsp mint and 3 tbsp coriander.

Mix well making sure everything is well combined. cover and marinate for 30 minutes.

Firstly, in a large kadai heat 2 tbsp ghee and 2 tbsp oil.

Add 1 onion and fry until the onions turn golden brown.

Add 1 capsicum and fry until the capsicum turns crunchy.

Furthermore, add the prepared marination mixture and mix well.

Cover and cook for 10 minutes, or until the vegetables are cooked almost. Keep aside.

How to cook rice for biryani:

Firstly, rinse and soak 2 cup basmati rice for 30 minutes.

Now in a large vessel take enough water.

Add mixed spices, 3 chilli, 2 tbsp coriander, 2 tbsp salt, 2 tsp lemon juice and 1 tsp ghee.

Boil for 5 minutes, or until the water turns flavourful.

Now add in soaked basmati rice and mix gently.

Boil for 5. minutes, or until the rice is 80% cooked.

Further, drain off the rice, and the rice is ready for layering in the biryani.

Firstly, spread out the biyani gravy base onto the kadai. Top with fried onion, coriander, and mint.

Further top with cooked rice and level out uniformly.

Also top with fried onion, coriander, and mint.

Pour ½ cup saffron milk, 1 tsp biryani masala and 2 tsp ghee.

Cover and seal using almunium foil.

Simmer for 20 minutes, or until the rice is cooked well. make sure to rest for at least 30 minutes, before serving the veg dum biryani.

Finally, enjoy Veg Dum Biryani with salan and raita.