Soak rice for 1 hour and discard the water

In a cooker separator take rice, 3 cups of water, few drops of sesame oil, 1 teaspoon of ghee, and required salt; pressure cook for 2 whistles and let the pressure subsides naturally

After the steam comes down transfer the cooked rice into a wide tray and drizzle little oil and fluff the rice

In a wipe pan add 2 tablespoon of oil and add onion, saute the onions till they turn translucent

Add pinch of salt and sugar and cook till onions are caramelized. Transfer them into a plate

In the same pan add 2 tablespoon of oil and 1 tablespoon of ghee and heat

Add bay leaf, clove, cardamom pods, cinnamon, fennel seeds and poppy seeds and let them splutter

Furthermore, ginger garlic paste and give a quick saute

Add potatoes and cook for a minute

Also add carrots, beans and mix well and cook for one more minute

Furthermore add cauliflower and salt; mix well and cook for a minute

Cover and cook until the veggies are cooked and remains crunchy, saute in-between

Add biryani powder, Kashmiri chilli powder and garam masala and saute for 2 minutes

Furthermore add green chilli and mix well

Turn down the flame to low and add mint and give a quick mix

Furthermore add whisked curd and mix well

Cover and cook for 2-3 minutes and turn off the stove

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Take a heavy bottomed pan/pressure cooker/ non stick pan (I took a non stick pan)

Add 1 tablespoon of ghee and add a layer of rice and spread

Furthermore add cooked vegetables, mint, chopped coriander leaves and caramlized onion on the veggies

Again add a layer of rice and sprinkle the saffron milk over it

Furthermore add the vegetable layer with mint, chopped coriander leaves and caramlized onion

Repeat the layers and close the pan with a lid

Take little water in a wide pan and place the biryani layered pan over the pan containing water

Cook it for 25 - 30 minute in a very low flame

Mix the biryani gently and Serve it with tomato raita / onion raita /Salna