Vegetarian Kachchi Biryani

My friend Ravi made this astounding biryani in my kitchen while I was the sous chef. The biryani tasted even better the next day with some onion raita. Although my kitchen lacked some ingredients , I have included them in the given recipe.
We cooked the recipe on the stovetop but he mentioned that it would be so better if we baked it in a 350 degrees oven. He also explained the difference between 'kachchi' and 'pakki' biryani. The given recipe is a kachchi biryani , where all the ingredients, excluding the onions are raw and then cooked with the rice. With a 'pakki' biryani, the meats or vegetables and cooked beforehand, and then cooked with the rice in layers. Thank you Ravi for an unforgettable meal and a much treasured recipe.

Marinate and keep for 15 minutes

16 oz thawed frozen vegetables
1 1/2 cup of yoghurt
1 onion - diced and fried till golden brown
2 tspn coriander powder
2 tspn cumin powder
1/2 tspn cumin seeds
1/2 tspn shahi zeera
1/2 cup choppped coriander
1/2 cup chopped mint
1/2 tspn black pepper powder
1 tspn turmeric
2" piece of fresh ginger - cube
3 chopped thai chillies
1 tspn red chilli powder
1 tspn fennel seeds
1 tbspn dried fenugreek leaves

Boquet Garni

Wrap the following in a cheese cloth
1 bay leaf
1 piece cinnamon
2 star anise
1 black cardomom
2 black cloves


Rice
2 cups- wash , presoak for 15 minutes and parboil with boquet garni and salt

Other Ingredients

1/2 cup of coriander leaves
1/2 cup mint leaves
1 lemon sliced
5 strands of saffron in milk
cardomom powder

Instructions

1. Add the marinade to a thick bottomed pan.
2. Add rice on top.
3. Add all other ingredients.
3. Seal pan - cook for 15 minutes.

Serve with onion raita