Soak brown rice for 30 minutes. In warm milk add sugar and yeast and leave it for 10 minutes to froth. Add salt and oil to flour. Now add milk mixture and knead soft dough. Rub oil over it and rest it until rise double.

Peel potatoes. Steam rice in a pot. Above it, in a steamer steam potato and pigeon peas. Steam it until rice is cooked 85 %.

In a pan add oil. Add all whole spices and cumin. Add onion and saute for a while. add ginger garlic paste, potatoes, pigeon peas, soaked cashews and saute for a while.

On the other hand, drain rice and cool it. Add spices to vegetables and saute it. Add curd and mix nicely. Add biriyani masala and cook it for 2-3 minutes.

Knock out air in dough. Roll big thick roti. Lay it in a greased bowl.

Add one layer of rice and top it with one layer of vegetables. Add birista over it. In these way make 3 layers. on the top layer pour ghee over it. cover it with roti layer brushing with milk.

Take it in a baking pan. Sprinkle some black sesame seeds. Brush with milk.

Bake it at 250 for 10-15 minutes.