Since the time I taste this Punjabi Biriyani in a restaurant, I wanted to try this out. But before doing so I wanted to check out the ingredients properly from a friend. And I have made some changes according to the taste of my family. Though I have added capsicum in the recipe, I have omitted it as all of us in our family are allergic to it. If you don't want to use capsicum, you can always use the long and big green chilly. 

Basmathi rice - 1 1/2 cups

Potatoes - 2 nos

Capsicums - 2 nos

Onions - 4 nos

Tomatoes - 2 nos

Beans - 1/4 cup

Carrots - 1/4 cup

Cauliflower florets - 1/4 cup

Garam masala - 1 tsp

Salt to taste

Turmeric powder - 1/2 tsp

Grated ginger - 1 tsp

Garlic flakes - 2 nos

Green Chillies - 2 nos

Almonds - 12 nos

Cashew nuts - 12 nos

Curd - 1 cup

Cardamom - 2 nos

Bay leaves - 2 nos

Cloves - 2 nons

Cinnamon stick - 1 inch

Ghee - 6 tbsp

Lemon Juice - 1 tbsp

Coriander - 1/4 cup (chopped)

Wash and soak rice for 30 mins. Chop 2 of the onions to thin stripes. Heat ghee in a hard bottom pan and fry the thin onion stripes and set it aside. Fry cashew nuts till they turn golden brown, drain and set aside.  Fry capsicum till they turn tender, drain and set aside. Crush the garlic finely. Slit the green chillies. Chop the onions into slightly bigger stripes. Chop the tomatoes finely. (Or can puree too)

Add bay leaves, cloves, cinnamon, cardamom. Add grated ginger, crushed garlic, slit green chillies and chopped onion and saute them slighltly. Add tomato or tomato puree, mixed vegetables, garam masala and salt. Add the chopped vegetables except potatoes to the pan and mix well. Saute till the ghee separates. 

Beat the curd and add it to the pan. When it starts boiling add diced potatoes and soaked and drained rice. Add about 3 cups of water, cover and cook till the rice gets cooked. 

Add the fried capsicum and add it to the cooked rice and fluff it up. Decorate it with fried cashew nuts, almond flakes, browned onions and chopped coriander leaves. 

Serve with raitha of your choice.