Ingredients:

• 1.5 kg rice (about 7½ cups) 
• 1.5 cup potato (about 3 small)
• 3 carrots – chopped
• 2 cups French beans -chopped
• 2 cups green peas
• 1 teaspoon whole pepper
• 1 piece cinnamon
• 3 inch ginger, sliced
• 3 green chilies, slit
• 3 onions, sliced 
• 5 teaspoons cumin powder
• 5 teaspoons coriander powder
• 2½ teaspoons chili powder
  (Alternatively use Chef’s Art Hyderabadi Biryani Masala from FSIPL instead of cumin, coriander and chili powder)
• Salt – about ½ teaspoon per cup of rice. 
• 16 cups water (4 liters)

Instructions:

1. Soak rice for ½ hour.
2. In a large pot with lid, add soaked rice, water and sautéed vegetables. Bring to a boil on high heat. 
3. Add pepper and cinnamon to the boiling water.
4. Heat oil in a wok or large pan and add ginger, slit green chilies and onions. Sauté until onion turn translucent.
5. Add vegetables and masala and 2 teaspoon salt (Hyderabadi Biryani Base if using) 
6. Once water boils, lower heat to simmer and cook or 20-25 minutes without stirring. 
7. Serve hot with raita