Indian Vegetable Dum Biryani

1. Soak the Biryani rice for half an hour

2. Boil the rice with salt, cardamom, cinnamon, whole black pepper, ghee, and green chili until 70-80% cooked

3. Cook the mixed vegetables with ghee, oil, cumin seeds, whole spices, ginger garlic paste, fried onions, salt, coriander powder, red chili powder, turmeric powder, Biryani masala, and curd until 50% done

4. Layer the partially cooked rice and vegetables with fried onions, coriander leaves, mint leaves, saffron soaked milk, ghee, and cashews

5. Seal the pot with wheat flour dough and cook on low flame for 20-25 minutes using a heavy-bottom pan or place the pan on a tawa

Tips

1. Do not fully cook the rice or vegetables during their initial preparation

2. Ensure the pan is heavy-bottomed or use a tawa underneath for even heat distribution during dum cooking