For Rice:

1)  Tilda Basmati Rice – 3 cups
2)  Ginger – 1/4 of a root
3)  Green Chilly – 3
4)  Cinnamon stick – 4 ( 1 inch piece)
5)  Cloves – 4
6)  Bay leaves – a few
7)  Ghee – 3 tsp

Soak Basmati Rice in water for 4 hours and drain.
Boil some water in a vessel, more than enough to cover the rice.
Grind Ginger and Green Chilly together to make a fine paste.
Heat 3 tsp ghee in another heavy bottom vessel , add ginger-chilly paste and fry till the raw smell is gone.
Add cinnamon stick ,cloves and bay leaves to this and fry for a minute.
Add soaked rice to this and fry till rice turn light golden. Add more ghee if needed.
Add roasted rice mixture to boiling water and cook till rice is half cooked.
Drain and let the rice cool by spreading rice in a dish.

For cooking Vegetables:

1)  Onions – 2 finely chopped
2)  Cauliflower – 1 small head , florets separated into big chunks
3)  Carrot – 2 , cut into long slices
4)  Beans – 10 chopped into small pieces
5)  Green peas (frozen) – 1 cup
6)  Potato – 1 peeled and chopped to medium sized cubes
7)  Biriyani Masala( Shan Bombay Biriyani masala) – 2 tbsp
8)  Ginger , Green chilly paste – 1 tbsp
9)   Turmeric – 1/2 tsp
10) Yogurt – 1 cup
11)  Lemon – 1 small
12)  Mint – 1/2 bunch
13)  Salt
14)  Vegetable oil
15)  Cinnamon stick – 4 ( 1 inch piece)
16)  Cloves – 4
17)  Bay leaves – a few
18)  Shah Jeera – 1 tsp
19)  Whole black pepper corns – 5 , crushed

Heat 1 tbsp oil in a thick bottomed pan and saute the potatoes, cauliflower, carrot and beans separately until they are charred a bit.
Transfer vegetables to a plate and keep this aside.
Heat 1 tbsp oil and  add the cinnamon, cloves,  shah jeera, black pepper corns and bay leaves. Once you smell the aroma, add the onions and fry them until they are golden brown.
Add the ginger green chilly paste and stir for 5 minutes.
Add the vegetables , peas, biriyani masala, salt, turmeric powder and mix well.Lower heat ,add yogurt and cook covered till you get a thick gravy.
Turn off heat and add chopped mint leaves and mix well.
Now start layering the rice and veggies and bake in oven for 30 minutes on 350 degree temperature.
Remove tray from oven and mix rice and veggies with a fork till rice and veggies are blended well.
Serve hot with Raita.

For Rice:

1)  Tilda Basmati Rice – 3 cups
2)  Ginger – 1/4 of a root
3)  Green Chilly – 3
4)  Cinnamon stick – 4 ( 1 inch piece)
5)  Cloves – 8
6)  Bay leaves – 8
7)  Ghee – 3 tsp

Soak Basmati Rice in water for 4 hours and drain.
Boil some water in a vessel, more than enough to cover the rice.
Grind Ginger and Green Chilly together to make a fine paste.
Heat 3 tsp ghee in another heavy bottom vessel , add ginger-chilly paste and fry till the raw smell is gone.
Add cinnamon stick ,cloves and bay leaves to this and fry for a minute.
Add soaked rice to this and fry till rice turn light golden. Add more ghee if needed.
Add roasted rice mixture to boiling water and cook till rice is cooked well. Make sure not to over cook.
Drain and let the rice cool by spreading rice in a dish.

1)  Yellow Onion – 2 , finely chopped
2)  Frozen green peas – 1/4 cup
3)  Carrot – cubed, 1/4 cup
4)  Green beans – 10, Cut into thin rounds
5)  Biriyani Masala ( You can use your favorite biriyani masala. I used Shan bombay biriyani mix) – 2 tsp
6)  Chicken – 1/4 lb , cubed into small pieces.
7)  Eggs – 2 ( Mix salt and 1 spoon milk and beat well using a hand mixer)

Heat some oil in a pan and fry all vegetables , sprinkle salt and biriyani masala. Once vegetables are cooked, transfer them to a plate and keep it aside.
In the same pan, fry eggs and shred them into fine pieces and keep this aside.
To the same pan, add oil if needed and cook chicken pieces adding biriyani masala.
Once chicken pieces are cooked well, add cooked vegetables , cooked egg and cooked rice to this and mix well.
Fry till all ingredients and mixed well.