Sufiyani Biryani or White Biryani

Soak Basmati Rice for an hour. 1:2 is the ratio.. Cut vegetables as per your choice.. Poatoes, beans, cauliflower, carrot, peas etc will suit more.
Ingredients:
Veggies

Onions 2 n

Green chilly 5 n

Salt

Lemon juice 2 tb

Curd 1 cup

Mint leaves 1 b

Coriander leaves 1 b

Oil 3 tb

Ginger garlic paste 2 tb

Whole garam masala (each) 4 n

Shahi jeera 1 ts

Almond 100 g

White pepper powder 1 ts

Cream 2 tb

Melon seeds 2 tb

Figs 3 n

Rose water 1 tb

Basmati rice 500 g

Saffron 1 pinch

Ghee 2 tb

Directions:

First marinate the veggies take a bowl add big pieces of all the vegetables, in this add sliced onions, crushed green chilly, salt, lemon juice, curd, mint leaves, coriander leaves, oil, ginger garlic paste, whole garam masala mix it well and rest for over night.

Take biryani vessel and spread the marinated vegetables,

Take a bowl add almond coarse paste (soak the almond over night and remove the skin) white pepper powder, salt, cream, mix this, pour the white mixture on the top of marinated vegetables, and add melon seeds, figs, rose water.In the boiling water add enough salt, oil, add the basmati rice (soak the rice for 1 hour) mix it, bring to boil & cook rice, once the rice is 70%cooked drain the water, and

Now in a biryani bowl add marinated vegetable spread at the bottom and then add 70% cooked rice, add saffron milk and ghee, close it with the lid and first 5 minutes high flame, 10 minutes medium flame, 20 to 25 minutes slow flame on tava.