Classic Vegetable Biryani

This recipe is a no brainer. I bought a packet of Everest Biryani Masala, read the recipe on the back of the box and cooked this vegetable biryani in a matter of a few hours. It's definitely not a one pot wonder and does take a little bit of time. All good things do. Below is the step by step recipe, straight from the box!

1 cup Basmati rice, washed and soaked for atleast 30 minutes
1 small potato, chopped finely
1 small onion, chopped finely
1/4 cup frozen corn
1/4 cup frozen green peas
1 carrot, chopped finely
1/2 big eggplant, chopped finely
1 green bell pepper, chopped finely
1/4 tsp asafoetida powder
1 tbsp ginger, shredded
5-6 garlic cloves, crushed
2 tomatoes, pureed
1/2 cup yogurt (optional)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
Pinch of asafoetida powder
1 tsp turmeric powder
1 tsp red chili powder
1 tbsp Cashews, broken into pieces
1.5 tbsp Biryani Masala
1/2 cup milk
Salt to taste
2 tbsp ghee
1 small onion, chopped lengthwise (for garnish)
Chopped cilantro for garnish

Step 1: Steam the veggies.
1. Steam the chopped veggies (peas, corn, potato, bell pepper, eggplant and carrot- you can also add cauliflower and/or green beans) for about 20 minutes.

Step 2: Make your Spicy Vegetable Mixture
2. Next, heat oil/ghee in pan. Add the mustard seeds, cumin seeds and fennel seeds and let them splutter. Then add the asafoetida powder, onions with the ginger paste, and garlic paste and sautee until onions turn golden brown.
3. Add the pureed tomatoes next as well as the salt, turmeric powder and red chili powder. Mix together and let cook until oil begins to separate.
4. Now, add the boiled veggies along with the biryani masala. Stir fry for a few minutes and the remove from flame. Keep aside. (Recipe also called for 1/2 cup yogurt to be mixed in. I skipped this step since I was going to be serving this biryani with chaas.)

Step 3: Steam rice.
5. Boil the rice in a separate pot.

Step 4: Assemble the biryani plate.
6. Grease down a bowl/pot. Lay down one half of the plain steamed rice on the bottom. Top next with the spicy vegetable mixture. The top layer will be rice again.
7. Caramelize the onion pieces that are chopped lengthwise in melted ghee and sugar until it becomes golden brown and crispy. Keep aside.
8. Over the biryani, pour 1/2 cup milk. Now, close lid and let the biryani cook for another 10-15 minutes on LOW HEAT. Keep covered after biryani is done for an additional 15 minutes.
9. Finally, garnish with caramelized onions and chopped cilantro. Gently mix together the rice and veggie mixture from the bottom of the pot upwards.
10. Serve biryani steaming hot with cool chaas or spiced raita. Enjoy!