First we prepare Dalia. For this combine together roasted Dalia, water, salt, cloves and cinnamon stick, mix nicely. Cover and cook on low heat until all the moisture evaporates.
In the meantime prepare the vegetables. Heat oil in a pan and cook sliced onions on low heat, until becomes light brown. Then take out the onions in a bowl.
Then in the same pan add jeera, cloves, cinnamon stick and cardamom, let them slputter then add carrot, beans, capsicum, cauliflower, potatoes and salt, mix well. Cover and cook on low heat until becomes soft.
Now add haldi, red chilli and dhaniya powder, mix well. Then add chopped tomatoes, cook until the tomatoes becomes soft. Then add half of the fried onions, amchur powder and garam masala, mix nicely. It is ready.
Now everything is ready so we can assemble the biryani. At this time preheat the oven at 180 degrees. Keep ready Dalia, vegetables and saffron milk at one place. Take an oven proof dish, grease it with some ghee and spread vegetables in the bottom.
Now spread Dalia on top of the vegetables, then sprinkle pudina powder, remaining fried onions on top. In the end sprinkle saffron milk and ghee on top
Now cover the bowl with an aluminum foil and bake it in the preheated oven at 180 degrees Celsius for 20 - 25 minutes.
When done then take out the bowl from.the oven and remove the foil. Take out the dalia biryani in a serving plate and serve kachumbar salad and papad with it. You can use any vegetables which are available, only cauliflower and potatoes can also be used.
