Wash Rice under running tap water and keep it aside for at least 30 minutes. Heat butter in a non-stick pan. Alternatively you could use a combination of oil+ butter. Once heated, pop in the whole garam masala’s. Fry them for 1-2 minutes until done. At this stage, add the washed rice and fry them for roughly 4-5 minutes until all the water gets evaporated. Add 4 cups of Boiling water and allow to cook until its 3/4 done. Drain the excess water and spread them on a large plate.
Second Step - Preparing the vegetable gravy for layering
The second step is to prepare the gravy. In a good tsp of Oil, add cumin seeds followed by ginger garlic paste. Fry until the raw smell is eliminated. Add sliced onions with a pinch of salt and fry until translucent. Add chopped tomatoes, saute until they get soft.It's time to add the vegetables and give it a good stir. Sprinkle turmeric, chilli powder, coriander powder, 1/2 the garam masala, salt and 1/2 cup of water.Cover with lid and cook until the vegetables are nearly done. Turn off the gas and pour all the gravy aside into another bowl.
Third Step - To alternate layers of Rice and Vegetable Gravy
The last and final step is to prepare the pan for dum biryani. In the very same pan that we cooked the gravy, spread a portion of the gravy ( containing the water + vegetables) in the base. Spread a layer of cooked rice followed by another layer of vegetables and then finally the rice. Sprinkle cardamom clove cinnamon powder and garam masala on the top. Cover with the lid and cook in low flame for 5 minutes. Turn off the gas and let them settle for about 10 minutes in the simmering heat within the pan. Just before serving, garnish with chopped coriander leaves and mint leaves and serve along with Raita.