Heat ghee and Oil in a cooking pot. Add Bay Leaves, Cinnamon sticks and Caraway Seeds. Next add sliced Onions.
Saute onions with ginger garlic paste until light brownish in colour. Add slit green chillies along with the chopped tomatoes and cook until mushy and tender before finally adding the bottlegourd chunks. Also add Red Chilli, Turmeric, Cumin and Coriander powders.
Let them cook for 10 minutes on a low heat with a lid on. Do not add water. After 10 minutes, add beaten curd along with the biryani masala. Let it simmer on a low heat for about 6-7 minutes. Meanwhile cook rice al dente. Adjust salt accordingly both in rice and the bottlegourd mix.
After done, add rice to the pot and fluff it up very gently. Garnish with coriander leaves and serve hot with raita of your choice.
