Wash and soak rice for 20 minutes.

Add enough water and cook until 80% done.Drain and set aside.

In a bowl mix together yogurt, salt, green paste, ginger garlic paste, spices, red chilly powder, garam masala powder, onion, oil and cubed vegetables.

Marinate for two hours.

In a heavy bottom pan, spread half of the vegetable mix.

Layer half the rice on top and add some fried onions and coriander leaves.

Now repeat once more.

Mix together turmeric powder and milk and sprinkle the mixture on top of the rice.

Cover and cook on low flame for 15-20 minutes.

Garnish with more fried onions, almonds and coriander leaves and serve the biryani hot.