Layered Vegetable Biryani

Ingredients

For the Rice -

Basmati Rice - 2 cups
Whole Green Cardamom - 2
Bay Leaf - 1
Cloves - 2
Salt to Taste

For the Masala -

Oil - 2 Tbspn
Sliced Onions - 2 medium
Ginger/ Garlic Paste - 2 tspns
Julienne Mixed Vegetables like Carrots, French Beans, Cauliflower Florets - 11/2 cup
Tomatoes - 2
Yogurt - 1/2 cup
Cayenne Powder - 1-2 tspns
Turmeric - 1/2 tspn
Garam Masala - 3 tspns
Salt to Taste

Garnish

Fried Onions
Mint

Directions

For the Rice-

Cook the rice with all the spices with 4 cups or water.
Once cooked, spread the rice on a plate and let it cool.
Remove the whole spices from the rice while it is cooling

For the Masala-

Heat oil in a pot
Saute the onions
Add the Ginger Garlic paste and fry for a minute
Add Tomatoes and Cook till the oil seperates
Add Cayenne Powder and Turmeric and fry for a minute
Add the Julienne Vegetables and cook them covered for 2-3 minutes
Once the Vegetables are cooked but still firm, add the Yogurt and Garam Masala
Add Salt and Cook till the you reach a saucy consistency

Layering -

Grease a nonstick, oven proof mold with oil (I used a silicone cake mold)
Next add half the rice at the bottom
Add the Masala and spread it on the rice without breaking or mushing the vegetables
Add the remainder of the rice
Sprinkle some milk on the top layer
Cover the mold and place it in the oven at 250 F for 15 minutes
Remove from the oven and carefully invert the mold on a flat platter
Garnish with fried onions and mint

Serve steaming hot with raita