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How to make Hyderabadi biryani:
Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan. Bring the rice to a boil and cook until the rice is done. Drain and keep aside. Dice the peeled potatoes and carrots and wash them. Slice the onions and green chillies. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves. Soak the almonds in water for half an hour and keep aside. Beat the curd in a bowl and divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle. Add onions until golden brown. Then add green chillies, ginger, garlic and stir for a minute. Add turmeric and chilli powder, saute for half a minute add the chopped vegetables and stir for a minute. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked. Add the dry fruits and nuts when the vegetables are done. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice. Place a moist cloth on top, cover the lid tightly so that it gets sealed. Put the handi on dum in a pre-heated oven for 15-20 minutes. Serve the Hyderabadi biryani hot with mint chutney and other vegetables.