History of ' Biryani' and a simple recipe to make it..

Biryani originated in Persia and might have taken couple of different routes to arrive in India. Biryani is derived from the Farsi word 'Birian'.  In Farsi, Birian means 'Fried before Cooking'. In the olden days, rice was fried (without washing) in Ghee. Biryani, biriani, or beriani  is a set of rice based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables.. Biryani is a one dish rice based  dish  that consists 
of layering cooked rice and meat or vegetables.
The difference between biryani and pullao is that while pullao may be made by cooking the items together, biryani is  where the rice (plain or fried) is cooked separately from the thick sauce (curry of meat or vegetables). Also  Pulao is of Persian origin. While Biryani  just simply  means 'fry before cooking' n to make Biryani, mutton is fried in ghee and par-cooked (Cooked half way). Separately, the Rice is fried in Ghee, and par-cooked (Cooked half way). The rice and meat were layered (cluster of rice on top of cluster of meat) in a cookware called Handi. The Handi is sealed with dough. It is Dum cooked (baked) on low heat. There are many  different ways to cook biryani.  Biryani is often served with a yogurt-based condiment such as raita.  In making of Biryani  Long-grained rice, usually basmati, is t always used to make biryani. Spices, such as ground ginger, turmeric, coriander, and garam masala may all be included with the rice. Cardamom pods, cinnamon sticks, and saffron strands are also  added.  If vegetables are used to replace the meat choice, potatoes are generally added, along with several other vegetables, such as  green beans, and carrots. When potatoes are used in a meat dish, they are cut and fried before being added. Biryani paste is made by grinding spices such as coriander, turmeric, cumin, cardamom, chili, salt, pepper, garlic, and cinnamon together with oil. 
The  Biryani paste is the flavor base of a Biryani.
THE MOST EASY METHOD TO MAKE A VEGETABLE BIRYANI.
TIP TO COOK RICE 4  'VEGETABLE BIRYANI'.
Generally to cook good quality Basmati rice need double quantity of water but for this recipe, take only 1 1\2 times water, so that the end product will not look over cooked.
Each grain of rice will be separate.  
INGS: Make a paste.
1 Cut onion, 3- 4 tomatoes, 1-2 green chilly, 1 tsp ginger n garlic paste 1\2 tsp turmeric pd, 1 tsp red chilly pd, 1 tsp shahi biryani masala, 1\2 tsp Garam masala, two green chilly, a piece of ginger, 1\2 tsp ginger\garlic paste, 1\2 tsp turmeric pd, 3\4 tsp red chilly pd, 1\2 tsp coriander pd, 1\2 tsp garam masala
and 3\4 tsp Shahi biryani masala ( personal favorite is everest brand )
Cook rice  1 1\2 cup Rice  in  2 1\2 cups water  Also add few cloves, cinnamon stick, bay leaf and cardamom add the spices while cooking rice also add some salt.
Boil the vegetables with some salt. The vegetables will be long cut vegetables like carrot, potato, french beans, cauliflower and some cabbage.  Drain the water of the vegetables and sauté these in a pan and sprinkle some salt and red chilly pd.  
Soak few strands of Saffron in 2 tsp of hot milk.
Slice one onion finely and fry in hot oil, drain on kitchen paper. These are brown onions to sprinkle on top.
Keep a  greased baking dish use  ghee to grease the dish.
METHOD:
Cook the rice with the spices and some salt.  Allow the rice to cool down. Remove the spices that were added.  Grind in a mixer the tomato, onion, garlic and all the above ingredients mentioned to a fine paste. Put a pan to heat, add oil and the paste and stir until it leaves the side of the pan.
(Tip: pls add add 2 tsp sugar, if wish to lessen the  sourness of the tomatoes. If want less spicy then also avoid the green chilly and red chilly pd. This is the gravy for the biryani.
Few pieces of  [cut]  paneer is great if added.
In making of a good ' Biryani ' the rice should be cooked to proper. Then the biryani paste n the powder
called biryani masala is equally important.
Assemble the biryani in few simple steps.

SPREAD  HALF THE QUANTITY OF RICE  COOKED, AS THE REMAINING PORTION WILL BE THE TOP LAYER.

NOW  SPREAD THE SAUTED VEGETABLES AND  THE GRAVY IS POURED AND SPREAD EVENLY.

NOW AGAIN THE RICE LAYER. ALSO POUR  SAFFRON SOAKED IN MILK, 

LASTLY SPREAD THE FRIED ONIONS AND THE DISH IS READY TO GO IN THE PREHEATED OVEN AT 180 DEGREES FOR 8 - 10 MINUTES. 

SERVE HOT WITH A TASTY RAITA.

IN THIS PICTURE IT IS VEGETABLE RAITA.
Make a tasty Raita by beating to cups of curd| yoghurt to smooth texture.
Add small size cut vegetable like onion and tomatoes the most importnant vegetables.
Add salt, red chilly powder, pepper powder, sugar, cumin powder to taste. Put to chill in the
fridge section.