Veg Biryani

Ingredients

1 cup rice (chawal)
2 pinches of saffron (kesar) strands
2 tbsp cranberries
1/4 cup dates
3 tomatoes, sliced
1 1/2 cups mixed vegetables
1 tbsp chopped coriander (dhania)
a little milk/curd
4 tbsp ghee
salt to taste

To be ground into a paste
3 cloves of garlic (lehsun)
25 mm. piece ginger (adrak)
3 cardamoms (elaichi)
3 green chillies
3 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 onion

For baking
2 tbsp ghee

Method

1. You can take cauliflower, carrots, potatoes, green peas as the mixed vegetables.
2. Boil the rice. Each grain of the cooked rice should be separate. Drain and cool.
3. Warm the saffron in a small vessel, add a little water and rub until it dissolves.
4. Add the saffron liquid and salt to the cooked rice. Mix well.
5. Heat the ghee and fry dates and cranberries
6. In the same ghee, add the paste and fry for 3 to 4 minutes. Add the tomatoes fry again for 2 to 3 minutes. If you like, sprinkle a little water. Add the boiled vegetables and cook for a while.
7. Put 2 tablespoons of ghee at the bottom of a baking bowl. Make layers of the rice and vegetables, beginning and ending with rice.
8. Sprinkle a little milk on top. Cover and bake in a hot oven at 200 degree C (400 degree F) for 15 to 20 minutes.