firstly, in a large vessel take 6 cup water.

add spices, 1 tsp salt, 2 tsp oil and 1 chilli.

also add

boil for 2 minutes or until flavours are in the water.

add in 1 cup basmati rice and stir well. make sure to soak rice for atleast 20 minutes.

boil for 3 minutes or until rice is half cooked. do not cook fully.

drain off the rice and keep aside.

firstly, in a kadai heat 1 tbsp ghee and 2 tsp oil.

add spices and saute on low flame.

add 1 onion and 1 tsp ginger garlic paste. saute until it turns golden brown.

further add 1 potato, 1 carrot and saute for 2 minutes.

continue adding 6 florets cauliflower, 5 beans and 3 tbsp peas.

saute until vegetables shrink slightly.

now add 2 tbsp biryani masala, ¼ tsp chilli powder and 1 tsp salt.

also add 2 tbsp coriander, 2 tbsp mint and saute for a minute or until spices turn aromatic.

keeping the flame on low add 1 cup curd. stir well.

cook for 2 minutes or until vegetables are half cooked.

firstly, take a small clay pot and grease with 1 tsp ghee.

layer ladleful of prepared biryani gravy and level it.

now add 2 tbsp fried onions, 1 tbsp coriander and 1 tbsp mint.

layer the half cooked rice filling the matka.

sprinkle in 1 tbsp coriander and 1 tbsp mint and 1 tbsp fried onions.

also, add 1 tsp ghee, sprinkle pinch biryani masala and 3 tbsp saffron water.

cover with aluminium foil sealing it completely.

cook on low flame for 20 minutes or until rice is cooked well.

rest for 30 minutes before opening.

finally, serve veg matka biryani with raita and salan.