| • | Boil the cauliflower, peas and beans together with salt and keep it aside.
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| • | Soak rice in water for 30 minutes.
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| • | Strain the water and mix salt with the rice. Spread it on a plate.
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| • | Take a pan and heat ghee in it. Add onions and fry till they turn brown.
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| • | Take out the fried onions and keep it aside.
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| • | Separately fry cashews till light brown and the capsicums till they become soft and keep aside.
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| • | Take a big vessel and heat 6 cups of water in it.
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| • | Add the pepper, cloves, cardamoms, bay leaves and salt.
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| • | Bring it to boil and then add rice. Cook for 8 to 9 minutes.
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| • | Take out the rice and spread it in a large plate.
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| • | Blend the quartered onion, garlic and ginger into a fine paste.
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| • | Heat ghee in a pan and put the paste in it.
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| • | Saute for 3 minutes.
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| • | Now add chopped tomatoes, chilli powder, haldi powder, garam masala, hing, onion and boiled vegetables.
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| • | Saute till the oil separates.
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| • | Now add the beaten curd and cook for about 3 minutes.
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| • | Add the potatoes.
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| • | Mix well and keep side.
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| • | Take a handi (earthen pot) and grease the inside of the pot with ghee.
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| • | Spread a layer of rice at the bottom of the pot.
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| • | Now spread evenly the cooked vegetables on the rice.
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| • | Take a bowl and mix in it capsicum, fried onions, cashew, coriander and sliced almonds.
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| • | Spread this mixture layer over the vegetable layer in the pot.
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| • | Sprinkle half of the lemon juice over the layered rice.
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| • | Again put a layer of rice followed by a layer of vegetables and lemon juice sprinkling.
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| • | Repeat the process till the handi is filled.
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| • | Cover the pot with a lid and seal the edges with chappati dough.
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| • | Put the pot in a preheated oven at 130 degrees.
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| • | Keep the pot in the oven for 15 to 20 minutes.
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| • | You must make a small slit in the cover of handi for the excess steam to escape.
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| • | Enjoy hot Handi Biryani. |
