Veg hyderabadi dum biryani

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Hey everyone
today i m going to share how to make a perfect homemade hyederabadi veg dum biryani in a taste that can beat any restaurant and you will surely win anyone’s heart that i can guarantee you.
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For rice:-
Soak basmati for atleast half n hour.
In a boiling hot water pot add 3 cloves, 1 bay leaves, 1 javitri, 2 elaichi, 5 peppercorns, few broken kaju
Put the soaked rice and cook it for first five minutes.
Drain the rice, run the tap water over it to stop it from further cooking and set aside.
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For vegetable :
winter carrots will be very soft so we cab choose them else go with regular carrots.
French beans, cauliflower, green peas, capsicum and mushroom (optional).Marinate as follows and set aside for 10 mins:

Add curd, ginger garlic green chilli paste, red chilli powder, turmeric, Kashmir chilli powder, coriander powder, salt, javitri elaichi powder,shahi jeera, cloves, bay leaf, ghee mix thoroughly.

Preparing biryani:-
Heat oil and ghee in a heavy base bottom pot and add cloves, cinnamon, bay leaf, star anise.
Add the marinated mixture cover and cook for 10-12 mins.
Meanwhile deep fry onions in oil, strain and set aside.
Clean some pudina leaves and keep it ready.
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You need to prepare JHOL for igniting the aroma inside biryani and to get that creamy flavour in your biryani:
Add oil and ghee in a small pan, add slit green chilli, add saffron diluted in milk, add plain milk around 1/4 cup, turn off the flame and add kewra & rose water without fail… Now in the half cooked vegetables, spread the par boiled rice evenly, sprinkle the fried onion, sprinkle pudina leaves, pour the jhol mixture evenly and seal it tightly.

Set the pot above a tawa under a low flame and let it dum for around 20 minutes. Or you can use it directly on heavy cast iron pot with a very low flame for 10 minutes.
Add chopped coriander leaves before serving.
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for biryani raita
onions
tomato (mandatory)
green chilli
curry leaves
coriander leaves
salt