Traditional Vegetable Biryani (Pulao)

Ingredients
Rice: 2 Cups
Water: 4 Cups
Potato: 3
Onions: 3
Greenpeas:1 Cup
Carrots: 1 Cup
Cauliflower: 1 Cup
Beans: 1 Cup
Greenchillies: 5 or 6
Cardamom: 1 Teaspoon
Cinnamon: 1 Teaspoon
Cloves: 1/2 Teaspoon
Caraway Seeds: 1 Teaspoon
Cashewnuts: 1 Teaspooon
Ginger-Garlic Paste: 2 Teaspoons
Ghee: 2 Teaspoons
Oil: 3 Teaspoons
Bay Leaves: 2
Mace: 1/2 Teaspoon
Mareti Bud: 1/2 Teaspoon
Nutmeg: 1/2 Teaspoon
Coriander Leaves: 1 Bunch
Salt to taste.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)
Method
First put a pan on the stove and put some ghee and add cashewnuts,cardamom,cinnamon,cloves,caraway seeds,bay leaves,mace,mareti and nutmeg.

Now after they turn little brown add all the vegetables including greenpeas.After they turn golden brown,add ginger-garlic paste and add some oil and cook for 2 minutes.

Now add washed rice to the vegetables and fry for 2 to 3 minutes and add enough water to the rice and close it with a lid.

When the rice starts boiling and when the water bubbles are visible add salt and close it with a lid,wait till the rice becomes soft.You can also put the rice in a pressure cooker after adding salt.(2 Whistles)

Transfer it to a bowl and garnish with coriander leaves.

Serve hot with potato-soya masala curry.(http://tastebuds-tabu.blogspot.com/2009/11/potato-soya-masala-curry.html)

* You can also use electric rice cooker to cook the rice after adding salt.