Healthy Vegetable Biryani can be made in a simple manner: Soak a few saffron str ands in cup warm milk.

. Heat a non-stick pan, add 4 large sliced onions and roast till they turn brown. Keep aside. Blanch 4 cubes carrots, 10-12 cauliflower flo rets, 15 chopped French beans and 1 cup green peas separately. Drain and refresh in cold water. In a bowl mix the vegetables with 1 cups skimmed milk yogurt, 1 ta blespoons ginger-garlic paste, 4-5 chopped green chillies, 1 tablespoon coriande r powder, 1 teaspoon turmeric powder, 1 tablespoon red chilli powder, teaspoon g aram masala powder, salt and of the browned onions. Transfer this mixture into a deep pan. Drain 1 cups soaked Basmati rice and then boil it in 4 cups of salted boiling water with 2 green cardamoms, 1 black cardamom, 4 cloves, inch cinnamon and 1 bay leaf, until th done. Drain excess water. Spread the rice over the veget ables in the deep pan. Sprinkle saffron soaked in milk, 2 tablespoons chopped co riander leaves, 2 tablespoons chopped mint leaves, a few drops of kewra essence, 2 inch piece of ginger cut into strips, teaspoon more garam masala powder and r emaining browned onions. Cover the pan with silver foil and place the lid over i t so that the steam does not escape. Place the pan over medium heat and cook til l the rice and vegetables are done. This may take around 15-20 minutes. Serve ho t with a raita of your choice.