Take one big heavy bottom vessel add water for boiling basmati rice. Next, add 2 tsp salt and 1 tej patta 3 black pepper cloves and pinch jeera in it.
For vegetable take a pan or cooker or heavy bottom vessel then add ghee or oil mentioned above. Next add the spices and saute once they leave fragrant. Add 2 green chilli sliced,curry leaves and onion to fry.
Once water boils add basmati rice, add little ghee or oil. Add 2 tablespoon lemon juice or vinegar to make the rice separate. Rice should cook around 50 to 70%only. Drain it in a colander add chilled water above rice and keep it aside.
Once onion becomes transculent add ginger garlic and saute. After that add chopped tomatoes and saute mix it well and fry till raw smell goes off. Add all dry masala and saute till oil leaves the sides then add all washed vegetables and mix well. Then add the yogurt and cook by closing the lid for 2 minutes. Check once.
Add 1 cup water to boil vegetable do not add more water. Add water accordingly. It should not stick down so add accordingly and close lid. Let it cook properly once all the vegetables get cooked properly.
Take 1 small pan, 2 tsp ghee, shahijeera, bay leaf and let splutter then pour it over rice. Now place one moist clean cloth to seal the lid. You can even use foil or atta to seal the untensil. Place a dum untensil on a hot tawa and cook.
For Biryani layer: Take one heavy bottom vessel add half rice and layer it. Add cooked vegetables mix spread it over it and layer sprinkle chopped coriander, mint leaves and fried onion. Layer rice over it again then sprinkle mint leaves coriander leaves and fried onion.
Keep the flame on high for first 5 mins. Immediately after 5 minutes keep it in low flame and cook for 10 mins.
Serve Vegetable dum biriyani with brinjal khatta and curd, onion, salad or papad.
