firstly, in a large bowl take 1 cup curd, 1 tsp ginger garlic paste, 2 chilli, 2 tsp lemon juice, 1 pack shan biryani masala and ½ tsp salt.

mix well combining all the ingredients well.

add 1 potato, 1 carrot, ½ capsicum, 5 beans, 3 tbsp coriander and 3 tbsp mint.

cover and marinate for 30 minutes or more.

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

saute 1 onion, 1 tsp ginger garlic paste and saute well.

saute until the onions turn golden brown.

now add marinated vegetables and cook until the oil separates.

once the vegetables are almost cooked add 2 tbsp fried onion and mix well.

biryani base is ready.

firstly, rinse and soak 2 cups of basmati rice for 20 minutes.

in a large vessel take enough water.

also add 2 bay leaf, 2 inch cinnamon, 1 pod black cardamom, 2 pods cardamom, 1 javitri, 6 cloves and 1 star anise.

further add 2 tsp ghee, 1 tsp lemon juice, 1 tsp cumin, ½ tsp pepper and 2 tsp salt.

mix well and get to a rolling boil.

add in soaked rice and mix well.

boil the rice until it is almost cooked.

drain off the rice and keep aside.

how to layer for biryani in banana leaf:

firstly, in a banana leaf spread a ladleful of prepared biryani gravy.

add in almost cooked basmati rice.

then pour 2 tbsp saffron milk, 1 tbsp mint, 1 tbsp coriander, 1 tsp ghee and sprinkle biryani masala.

cover and seal using a toothpick.

finally, enjoy veg biriyani recipe with raita and salan.