• Thoroughly wash and clean all the vegetables under running water. Peel the Carrots and cut into ½ inch pieces. Cut 1 inch pieces of Bell Pepper, thinly slice small onion, finely chop the tomatoes, and Cilantro. If using medium or large potatoes, peel and cut them into halves. Cut an eggplant into about 1 inch pieces. Soak frozen Pigeon peas, Broad beans and Green peas in warm water.
• Heat oil or ghee on medium heat in a large heavy bottom pot. Add thinly sliced onions and cook until golden. Add Ginger-Garlic paste, Carrots, Pigeon peas, Green Broad beans and Green peas. Sauté for a few seconds then add chopped tomatoes, all the listed powdered spices and whole spices for Veg Curry. Mix well and cook until tomatoes start to soften and breakdown.
• Add dried Plums, Bell peppers and ¼ cup water. Cover and cook on low for 6-8 minutes or until carrots, peas and beans are cooked through. Garnish with chopped cilantro and set it aside to cool down.
• Heat ½ cup oil in a wok or large skillet on medium heat. Fry Potatoes or Potato halves until golden brown and cooked through. Remove in a bowl and set the potato aside.
• In the same oil fry eggplant until golden brown and cooked through. Remove from oil and set it aside.
• Fry 1 large thinly sliced onion in the same oil with a pinch of salt. Fry until golden and crispy. Remove it from the oil and set it aside.
• Bring 8-10 cups of water to a rolling boil in a large stock pan. Add salt and whole spices, or spice bag, green chili, lemon juice and Basmati rice. Cook rice on medium-high heat for 6-8 minutes or until al-dente. Strain the rice in a large colander and drain all the water. Set it aside.
• Add whipped yogurt, crumbled fried onions, chopped cilantro, and biryani masala to the Veg Curry. Mix gently and layer potatoes and eggplants on the Curry.
• Top the Curry with parboiled Basmati Rice. Swirl food coloring and soaked saffron on top of the rice. Sprinkle the rest of the onions. Cover the Pot with an aluminum foil then cover the lid.

Steaming The Biryani(Dum)

• Heat a large Cast Iron Skillet or Tava on medium heat. Place the Pot on Tava or Skillet to diffuse the heat. Turn the heat down to low. Steam(Dum) on low heat for 20-25 minutes. Turn off the heat and let the biryani rest for 8-10 minutes.
• To Bake in the oven (Dum), layer Curry and Rice in an oven safe Pot like a Dutch oven or disposable Aluminum tray. Cover the pot and Bake the Biryani at 365 F for 25 minutes.
• To serve, gently slide the spatula on one side of the pot and gently bring the rice and vegetables to the top. Remove the Biryani gently on a platter. Serve hot with whipped Yogurt or Raita.