1. Boil 150 gm Basmati Rice in open pot with 4 pieces Green Elaichis and 1 piece Dalchini. Strain it and keep it aside.
2. Heat 50 gm Desi Ghee in thick bottom pan on high flame and add 1 piece Dalchini, 6 – 7 pieces Hari Elaichis, 1 piece Onion finely sliced, 2 ½ teaspoons Ginger Garlic Paste, 1 teaspoon Turmeric Powder, 1 ½ teaspoons Kashmiri Red Chilli Powder, 1 teaspoon Biryani Masala, Puree made of 2 Tomatoes, 3 tablespoons Curd, 30 – 40 gm Cauliflower, Green Beans, Carrots and Green peas each boiled in advance, 1 cup Water, Iodised Salt, few freshly chopped Mint and Coriander Leaves, 1 teaspoon Kewra Water, 1 piece Green Chilli.
3. Gently add Rice kept aside to this pan ensuring no lumps are formed and add 2 teaspoons fresh Cream, 2 teaspoons Desi Ghee, a pinch of freshly chopped Coriander Leaves, ¼ teaspoon Jeera, a pinch of fresh Mint Leaves, 10 gm Brown Onion, 12 – 15 pieces Saffron strands, 4 – 5 drops Kewra Water, ½ cup Water and ¼ teaspoon Dhani Pure Biryani Masala.
4. Cover the pan and cook it for 2-3 minutes
5. Take out Rice gently.
6. Serve hot garnished with chopped Coriander Leaves, fresh Mint Leaves, crispy Brown Onion and Saffron Strands.

(Note: This dish is for 2-3 persons)