Vegitable Biriyani

Basmati rice	2 cups
Mixed Vegetables	½ kg
Water	4 cups
Bay leaves	1 no
Shahjeera	½ tsp
Ghee	6 tsp
Onions sliced	3 no.s
Mint leaves	2 tbsp chopped
Coriander leaves	2 tbsp chopped
To be ground to a paste
Ginger	3 cms
Garlic	8 cloves
Green chillies	3 nos
Poppy seeds	2 tsp
Fennel	2 tsp
Coriander powder	2tsp
Chilli powder	2 tsp
Cloves	4 nos
Cardamom	4 nos
Cinnamon	5 cms
Salt to taste

Pour water and add cleaned rice in a vessel. Soak it for 15 minutes. Add salt and diced vegetables. Heat ghee in a pan an add shahjeera and bay leaf. Add sliced onion and fry till brown. Add the ground masala, fry for 2 minutes. Add mint and coriander leaves. Add the contents of the pan to the rice and stir gently and close the lid. Keep till the rice is cooked and  mis the biriyani lightly before serving. Garnish it with nuts, raisins and boiled eggs.