How to make Hydrabadi vegetable Biryani

Ingredients
Basmathi rice-1 cup.
Fresh thick curds-1 cup.
Water-1 cup.
Mixed diced vegetables (potatoes, carrots, peas) - 2 cups.
Oil-2 1/2 tbsp.
Ginger-garlic paste-1 tsp.
Onions-2 cut lengthwise.
Peeled garlic-6 flakes.
Salt-as required. Lemon-1.
Finely cut mint leaves-1 1/2 tbsp.
Cut coriander leaves-1 tbsp.

Fry the following in 2 tbsp oil & grind with a bunch of coriander leaves.
Cashewnuts-1 tbsp.
Small onions-7.
Green Chillies - 8
Ginger-1/2 inch piece.
Cinnamon-1 inch piece.
Cloves-2.
Cardamoms-2.

Preparation
Wash & soak rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee. Heat pressure cooker, add oil & fry garlic & onion pieces. Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender. Add ground masala paste & fry till smell goes. Beat curds & add it along with 1 cup of water. When it starts boiling add rice & salt, cover lid & cook on a low flame. Keep the weight as soon as the lid is closed. Remove from fire after 2 whistles. Squeeze lemon juice & add cut mint leaves & coriander leaves. Mix well & serve hot.