Vegetable Biryani

Ingredients
Basmathi rice - 3 cups
Potato - 1
Carrot - 1
Beans - 6 to 8
Green peas - 1/2 cup
Onion - 3
Tomato - 3
Ginger garlic paste - 3 tblsp
Curd - 2 tblsp
Home made Chilly powder - 1 tblsp
Green chilly - 6
Pudina - 1 fist full
Coriander leaves - 1 fist full
Oil - 4 to 5 tblsp
Sombu - 1 tsp
Cinnamon - 1 inch piece
Cardamom - 2
Cloves - 4
Bay leaf - 2
Turmeric powder - 1/2 tsp
Water - 6 cups
Salt.

Preparation
1. Cut veggies to small cubes. Soak potato in water. Finely chop pudina and coriander leaves. Finely chop onion in length wise. Slit Green chilly.
2. Soak rice in water for 15 min.
3. Heat oil in pressure pan and temper with bay leaf, cinnamon, cardamon and sombu. Add green chilly and onion. Fry till onion turns golden brown. Add ginger garlic paste and saute till raw smell goes. Add tomato and fry till it turns mushy. Add pudina and coriander leaves and saute till the leaves shrink well. Add veggies, chilly powder, turmeric powder and curd. Fry for 5 to 10 min until all blends well. Add water and salt. Allow it to boil. Finally add rice and mix well. Close pan and keep for 1 whistle. Serve hot with raita/chips!

Note
1. You can also add cauliflower.
2. Add hot water for saving time and increasing taste.
3. If rice is soaked in water for more than 15 min then reduce water amount. Instead of 1:2 ratio add 1:1.5 ratio.
4. If you are using dry peas and not using fresh green peas, then you need to soak peas in water overnight (at least 6 to  8 hrs) and then pressure cook for 3 whistle.