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1. In a pressure cooker, heat ghee and oil together.
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2. Fry the onions on medium-high flame until nicely browned.
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3. Add enough water to cover the onions.
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4. Fold in all the dry masalas.
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5. Allow the mixture to come to a boil.
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6. Fold in the thoroughly cleaned, washed and drained rice and the potatoes.
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7. Cover and pressure cook for upto 2 to 3 whistles.
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8. Once cooled, open the pressure cooker and garnish the dum biryani rice with rose water and food colour.
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9. Serve hot with raita.
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10. To prepare the vegetables for this biryani, heat 2-3 tbsps. of ghee in a wok.
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11. Add cumin seeds and allow them to splutter.
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12. Fold in the sliced onions and stir-fry until browned.
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13. Fold in all the vegetables, chopped in cubes. You may add paneer and mushrooms if you wish.
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14. Stir in all the dry masala powders, salt to taste and a little water.
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15. Beat yoghurt very thoroughly in a bowl.
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16. Add the beaten yoghurt to the chopped vegetables followed by a sprinkling of few finely chopped corriander leaves.
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17. Mix thoroughly.
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18. Cover and allow to cook on slow flame for 10 to 15 minutes.
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19. In the wide bottomed dish in which you wish to serve the biryani, layer-wise lay the rice followed by the vegetable mixture and again followed by the rice and then the vegetable mixture. Garnish with roasted cashews, fried raisins, corriander leaves, mint leaves, fried and nicely browned onion slices and some grated paneer.
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20. Serve hot with raita on the side and papad for a hearty lunch.
