Making everyone's favourite: Vegetable biryani

Vegetable Biryani is a firm favourite with everyone, served at most prayers and weddings and also on special religious days like Diwali Ingredients to feed 6+ people: 2 cups long grain rice, par Rice boiled with 1 tbsp rough salt, 2 bay leaves, 1/2 tsp Hurdee After boiling add 1 tbsp margarine and 1 tsp egg yellow colouring For biryani 4 medium potatoes, cut and fried 2 carrots cut and fried 4 outer leaves of a cabbage 1 1/2 cup gadhra (Borlotti) beans 1 cup double (dubla) beans 1 cup mixed veg 1/2 cup frozen peas 1/2 cup biryani dhal soaked overnight 1 onion sliced 1 tbsp crushed ginger and garlic A handful of curry leaves, mint, thyme, shallots/spring onions and dhania 1 tbsp rough salt (to your taste) 1 tbsp margarine ~1 tbsp biryani mix which includes bay leaves, cinnamon sticks, fennel and black elaichi 1 curry spoon mixed masala 1 tsp hurdee 1 tsp dhania powder 1/4 teaspoon yellow food colouring 1/2 cup oil 1/2 cup sour milk/maas 1.5 ltr water but will depend on how soft cooking your vegetables are To serve - dhal and salad