Veg biryani

Ingredients

Basmati Rice - 3 cups(soaked for about half an hour)
Oil - 2 tbps
Ghee - 2 tbps
Vegetables (peas,cauliflower florets, carrots, beans, potatoes,or any of your choice chopped into even 1" long pieces)
Onions- 2 medium (thinly sliced)
Chopped Corriander- 2 cups
Green chillies- 5-6 (or as per taste)
Mint leaves-1/2 cup (optional)
Thick curd-1 cup
Tomato Ketchup - 2 tsps
Red chilli powder- 1 tsp
Ginger paste- 2 tsps
Garlic paste- 2 tsps
Coconut milk of 1 cup fresh grated coconut( extract the milk twice)
Whole spices - cloves(4),cinnamon(1 1/2 " piece),bay leaves (4),cardomom(5)
Saffron- 5 thin strands(optional)
Fried cashewnuts(optional)
Salt (as per taste)

Method:
Make a paste of corriander,green chilles and mint.
Heat the oil and ghee in a pressure cooker.
Add the whole spices.
Add chopped onions.When onions turn slightly brown,add the ginger paste and garlic paste. Saute well.
Add the veg.Stir for 5 min.
Add the paste of corriander,green chilles and mint.Stir for 2-3 min.
Add the coconut milk and water(the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice).
Add ketchup and curd.
Add red chilli powder and salt.Mix well.
Reduce the flame to medium.When the mixture starts boiling add the soaked rice.
Pressure cook until 2 whistles.
Add saffron strands and fried cashew nuts before serving