n 1. Heat the oil in kadai and deep fry 1/2 cup onions to light brown color. Keep the oil aside, this oil is used for cooking.nn 2. Wash and cut the vegetables into large chuncks.nn 3. Grind half mint , half coriander, green chillies, 1/4 tsp shahijeera, 1/2 inch cinnamon, 3 cloves, 5 green cardamoms and 1 tablespoon curd into a smooth paste. nn Wash and soak the basmati rice for 30 mins.nn 4. Take 2 tablespoons of oil in which onions were deep fried. Heat the oil on medium heat in a heavy bottomed pan, add the cut veggies and stir fry for 5 mins( till the edges start to brown). Keep the veggies aside.nn 5. Take another 2 tablespoons oil, add black cardamom, mace, 1 bay leaf, and 1/4 cup onions. Fry till the onions turn light brown in color. nn 6. Add the ground paste (step 3), ginger garlic paste, turmeric powder, redchilli powder, coriander powder, crushed kasoori methi. Fry for 2 mins.nn 7. Add the veggies and mix well. cook for 2 mins and turnoff the heat. To this mixture add, salt    just enough for veggies, lime juice and remaining yogurt and mix well. Keep a side.nn  nn 8. Boil around 4 cups of water in a sauce pan. To this water add bay leaf, remaining shahi jeera, clove, cinnamon, staranise, marathi mogga, few drops of oil and salt. Taste the water for salt. More salt is added than required, because most of the salt is drained with water.nn 9. When the water starts to boil add the rice, and cook till rice is 50% cooked.nn 10. Take 1/2 cup of rice water and keep a side. Drain the remaining water from rice.nn 11. Take a heavy bottomed vessel add 1 teaspoon oil and spread evenly. Add the vegetable mixture, rice water and mix well.  Spread the mixture evenly.  Add half of finely chopped mint, coriander leaves and deep fried onions evenly.nn 12. On top of it add the half cooked rice, spread out evenly. Then spread fried onions, chopped coriander and mint leaves evenly on rice. Then add rose water, kewda, saffron milk, crushed elaichi.nn 13. Cover the vessel with an aluminum foil completely so that no air escapes from the vessel.nn 14. Now place a lid on this and again place a heavy weight on the lid like a marble motor pestle, or a vessel full of water.nn 15. Place this vessel on the stove. Cook on medium high heat for around 4mins, then reduce the flame to medium low heat and cook for 7 mins, again reduce the heat to low and cook for 8 more mins.nn 16. Remove from heat. Keep it aside for 10 mins. Later remove the lid and foil.  Mix the rice with veggies very gently.nn 17. Vegetable Dum Biryani is ready, serve it with mirchi ka salon or bagara baigan  and onion raita.nn Cooking in Ovennn 1. Preheat the oven at 400 F.nn 2. If cooking in oven the rice should be cooked 80%.nn 3. After step 7, layer the mixture in a greased oven proof vessel evenly all over. Add half of finely chopped mint, coriander leaves and deep fried onions evenly.nn 4. On top of it add the cooked rice, spread out evenly. Then spread fried onions, chopped coriander and mint leaves evenly on rice. Then add rose water, kewda, saffron milk, crushed elaichi.nn  nn 5. Cover it with a aluminium foil so that not steam escapes. Cook for 45 mins.nn  nn 6. Keep it  aside fo 10 mins before opening it.nn  nn  nn  nn  nn  n