Slice the onion into thin rings. Fry the onion in oil until golden brown. Once browned, remove the onion and spread it out on a napkin or paper towel so it stays crispy. Let it cool, then transfer to a bowl.

Fry the cashews and set aside.

Chop the vegetables, but don't cut them too small. (You can add or remove vegetables as you like.)

Set aside all the spices. In a large pan, heat 2 tablespoons of oil. Use a little extra oil so the vegetables fry well, and choose a large enough pan for even cooking. Once the oil is hot, add the whole garam masala and cumin seeds. After a few seconds, add the ginger-garlic paste. Then add the chopped vegetables and a little salt, mixing well.

While the vegetables are frying, finely chop the cilantro and mint leaves, and whisk the yogurt. Fry the vegetables until they start to turn light brown. It's important to sauté the vegetables well for the best flavor. Once the vegetables are fried, add the biryani masala and most of the cilantro and mint (save a little for later). Mix well so the vegetables are coated with the spices.

Fry for another 3-4 minutes, then add all the yogurt. Mix well. Taste and adjust salt if needed. Once the vegetable mixture is ready, turn off the heat.

Now, prepare the rice. Drain all the water from the soaked rice. Set aside the cloves, cardamom, and cumin seeds to add to the rice.

In a large pot, add three times as much water as rice and bring to a boil. Once boiling, add the whole garam masala, a little oil, and salt. When the water is boiling, add the rice. Boil the rice for 2 minutes, then drain. The rice should be about 70% cooked. Spread the rice out on a plate.

We are making the biryani in the oven today. Take a deep oven-safe tray and grease it with ghee or oil. Divide the cooked vegetable mixture into two parts. Spread half of the vegetables on the bottom of the tray. Add a layer of fried onions on top, then spread half of the rice over the onions.

Add the remaining vegetables as another layer, then top with the rest of the fried onions and cashews. Add the remaining rice as the final layer and spread evenly. Sprinkle the reserved chopped cilantro and mint on top.

In a small bowl, mix a little warm water with saffron, food color, and rose water. (These are optional, but add if you have them.) Drizzle this mixture over the rice.

If you want to cook on the stovetop, layer the rice and vegetables in a pan as described above, then cover and cook on low heat for 20-25 minutes. Cooking in a clay pot will make it even more flavorful. Serve hot veg biryani with raita.