Soak rice in the required amount of water. Soak saffron in 2 tbsp milk. Chop all the onions vertically and the veggies finely.

Heat 3 cups of water in a big utensil and wait for a boil. until then add bay leaf, chopped carrot, beans and peas into the water.

After a boil medium the flame, add salt to taste and soaked rice.

Half cook the rice, strain out the water and keep the cooked rice aside.

Take a pan, heat ghee and fry half onion and cashew nuts. take out the fried ingredients and Keep aside.

In the remaining ghee, add all the ingredients mentioned under 'tempering'.

Add remaining chopped onions, ginger garlic paste, chillies and cook till onions turns brown.

Add curd and other spices mentioned under ‘layering’. mix well.

After a boil add the peeled off boiled potatoes and mix. Then turn off the flame.

Take a big utensil.

Add a layer of rice and repeat the same, rice should be at the top.

Garnish with fried onion, cashews, saffron milk and coriander leaves.

Cover the utensil with a plate/lid, and dum the biryani for 20minutes at low flame.