To make biryani, first select good quality basmati rice. Rinse the rice in clean water and soak for 30 minutes. Cut all the vegetables into slightly larger pieces.

Bring water to a boil for the rice. Make a spice pouch with the bay leaf and add it to the boiling water to infuse flavor. Use this water later to steam the biryani. Once the water is boiling well, heat oil in a large pan and lightly fry all the vegetables, including the peas.

Slice the onions and fry them until golden brown to make birista. Remove the fried vegetables from the pan, then add cumin seeds to the remaining oil. Sauté all the whole spices and the ginger-garlic paste. Add the spices and Greek yogurt, but do not add water.

Add the vegetables and cook on low heat. Then add cream and salt. Add half-cooked rice on top without mixing. Layer some vegetables, ginger, and cilantro, then add another layer of rice. Pour a little of the reserved rice water over the top. Cover the pot tightly and place it on a griddle (tava) over low heat for 5 minutes.