A Tirangi Biryani

Triple Colour Dum Biryani Recipe
Ingredients  
 2 cups rice
 ½ cup carrot
 5-6 beans
 1 potato
 1 small cup peas
 1 onion
 ½ tsp salt
 1 tsp sugar
 200 ml oil
 1 tsp ginger-garlic paste
 50 ml milk
 250 ml curd
 1 cinnamon
 4 cloves
 3-4 green chillies

Method
 Soak the rice in water for 15 minutes.
 Chop vegetables and mix with curd and salt and keep for half an hour.
 Chop onions and mix it with salt and sugar for five minutes and deep fry it in oil.
 In a pan, add oil and put cinnamon, star anise, cloves and cardamom.
 Add ginger-garlic paste, raw onion, cashews, vegetable and the curd mixture.  Mix well till it is light brown and add little water for gravy.
 In a cooker, half boil rice, add salt, slit green chillies and add a few tsp oil.
 Once gravy is ready, remove half of the gravy aside.
 In a big kadai, drain water from the rice and add layers of gravy and rice.
 Pour milk in two small glasses and add saffron and green colour. Pour it into the  biryani.
 Garnish with fried onions and close the lid for 15 minutes on a low flame. Serve  hot.