Vegetable Biryani

This is made South Indian Style and the masala is much like in this korma recipe.
The spicing is "Sweet" and "Green" meaning that it doesn't use tomatoes or red chilies.

• Vegetables:
• 1 large Onion (or 2 med) diced well
• 1 cup beans cut into 1/2 inch pieces
• 1-2 large potatoes cut into 4 each
• 2 carrots cubed
• 1 Chayote squash cubed
• 1/2 cup peas
• 1 cup cauliflower florets
• The veggies should not be cut too small or they will dissolve when making biryani
  
• Spices:
  
• 2 tsp soonf (fennel seeds)
  
• 8 cloves
• 1/2 inch cinnamon bark (lavang pattai in indian terms)
• 5 cardamom pods
• Heat the above spices in a pan in mild heat to bring out the flavors
• 
  
• Masala to grind:
  
• Use the above spices
• 4-5 green chilies - adjust heat depending on the heat of the chilly
• 1/2 cup coconut (frozen is fine)
• 2 tsp poppy seeds
  
• 8-10 raw cashews
• 1/4 cup cilantro leaves optionally
• 1/2 inch ginger
  
• 2 garlic cloves (optionally)
• 1/2 cup of yogurt or sour cream or kefir optionally for tangy flavor

o Soak 2 cups of Basmati or other long grained rice for 30 mins or so; drain and set aside
o In a wide pan add 2 tbsp butter or ghee
o Add 1 tsp soonf seeds and fry the drained rice; set aside
o Add 2 tbsp butter or ghee and fry the onions
o Add Veggies and fry for 5 mins
o Add masala and fry for 5 mins; Add Salt as needed.
o Add rice and 7 cups of water, cover and cook until biryani is done. Cook in mild heat otherwise the dish will burn in the bottom of the vessel. Dont overcook it. Rice continues to cook after the direct heat is turned off.
o Serve with Raita