Baked Jodhpuri Biryani

Ingredients

3 cups uncooked rice (chawal)
1 1/2 cups boiled mixed vegetables (Carrot, French Beans, Green Peas, Babycorn etc.)
5 onions
3/4 cup thick curds (dahi)
3/4 tsp saffron (kesar) strands
2 tsp milk
1 tsp sugar
6 tbsp ghee
ghee for deep frying
salt to taste

To be ground into a paste

2 large sized onions
6 cloves garlic (lehsun)
2 tsp poppy seeds (khus-khus)
2 tsp aniseeds (vilayati saunf)
25 mm. (1") piece of ginger (adrak)
4 red chillies
4 green chillies
7 curry leaves (kadi patta)
7 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
5 black peppercorns (kalimirch)
2 tbsp grated fresh coconut
3 tsp coriander (dhania) seeds
1 1/2 tsp cumin seeds (jeera)

Method
Divide the Rice into 2 equal proportions.
Boil one portion of rice in yellow/orange colour and the other in white.
Each grain of the cooked rice should be separate.
Slice the onions thinly. Deep fry in ghee to a golden brown colour.
Add salt to the rice and vegetables.
Warm the saffron in a small vessel, add 2 teaspoons of milk and stir until the saffron dissolves.
Add this to the cooked white  rice and mix well.
Heat 2 tablespoons of ghee in a vessel and fry the paste for at least 3 or 4 minutes.
Cool, add the curds, sugar and salt.
Put 4 tablespoons of ghee in a vessel and sprinkle a few fried onions at the bottom.
Spread half the yellow/orange rice over the onions.
Spread white rice over the coloured rice.
Spread the paste over the rice.
Sprinkle vegetables over the paste.
Cover the vegetables, with the remaining fried onions, white coloured and rice.
Put a lid on the top or cover it with aluminium foil.
Bake in a hot oven at 400°F for 25 minutes.
Turn upside down on a big seving plate just before serving.
Serve hot.