VEG AWADHI DUM BIRYANI with SHAHI BIRYANI MASALA

• 2 Cups Diced Carrot
  1 Cup Cauliflower Florets
• 1 Cup French Beans, cut into 1/2 Inch
• 1/2 Cup Green Peas
• 1 Tbsp Ginger Garlic Paste
• 3/4 Cup Curd
• 1/4 Tsp Everest Turmeric Powder
• 1/2 Tsp Everest Coriander Powder
• 1/2 Tsp Everest Red Chilli Powder
• 2 Tbsp Everest Shahi Biryani Masala
• Few Mint Leaves
• 1/4 Tsp Cumin Powder
• 1/4 Tsp Cardamom Powder
• 3 Tbsp Fried Onion

For Jhol

• 1 Tbsp Ghee
• 1 Tbsp Oil
• 1 Cup Milk
• 1-2 Slit Green Chillies
• 10-12 Saffron Strands
• 2 Tsp Kewra Water
• 2 Tsp Rose Water

For layering

• 80% Cooked Rice
• Mint Leaves
• Fried Onion