| • | Mix well the ingredients listed from curd to cinnamon stick. Add salt to taste.
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| • | Now add the vegetables and leave it to marinate for about half an hour.
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| • | Pour ghee into a frying pan and heat it. Add cinnamon, cloves and cardamom.
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| • | Fry the mixture for about 15 seconds and then add sliced onions.
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| • | Add the vegetables when the onions become transparent.
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| • | Cook the vegetables till the masala turn aromatic and vegetables are well done. Do not add water. The masala should be free from moisture.
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| • | Cook the rice in steam.
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| • | Mix the saffron into the milk.
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| • | Take one cup of cooked rice and put a little saffron into it.
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| • | Mix the colored rice and remaining cooked rice.
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| • | Spread this rice on a deep oven-safe bowl to entirely cover the bottom.
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| • | Now add the vegetables on top and again spread uniformly.
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| • | Cover with a foil and bake the dish for 20 minutes.
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| • | Take out the foil.
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| • | Veg Biryani is ready to serve.
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| • | Serve it decorated with onions or herbs. |
