Mamta
First soak 2 cup basmati rice in 3 cups water for 20 to 30 minutes.
Heat oil in a pan, then add 1 cup of sliced onions and fry the onions.
Now, add ¼ cup chopped cashews, ¼ cup raisins, curry leaves and fry till the mixture turns golden brown.
Heat oil in a pan, add cloves, cardamom, cinnamon stick, onions, ginger garlic paste and sauté for a minute on low heat.
Now add 2 cups chopped vegetables, green peas and stir. Sauté for a minute. Now, add 2 cups of thick coconut milk..
Top the fried mixture (onions, cashews, raisins and curry leaves) onto the cooked rice.
Grease an oven proof Pyrex bowl. Then layer the vegetable gravy first. Spread chopped mint, coriander leaves on top.
Cover with an aluminium foil. Bake the Biryani in a preheated oven for 25 to 30.
Serve the Biryani hot with a onion raita or salad.