First, in a large pot, bring water to a boil with bay leaves, cinnamon stick, cloves, star anise, ghee, and salt. Add the soaked rice and stir well. Boil for about 10 minutes or until the rice is almost cooked but not fully done. Drain the water and rinse the rice with cold water to stop the cooking process. Set aside.

In a large skillet or pan, heat oil and ghee. Add bay leaf, cinnamon stick, cloves, star anise, and cardamom pods. Sauté the spices until fragrant. Add the chopped onions and green chilies, and sauté well. Then add the ginger-garlic paste and sauté.

Add 2 cups of mixed vegetables (such as carrots, cauliflower, peas, potatoes, green beans) and sauté for 2 minutes. Add red chili powder, turmeric, biryani masala powder, salt, and cilantro-spinach paste. Pour in 1 cup water. Cover and cook for 15 minutes until the vegetables are well cooked. If you like, you can add paneer at this stage. The biryani gravy is now ready.

Add the cooked rice, saffron water, fried onions, lemon juice, and a pinch of biryani masala to the pan. Mix gently. Keep the heat low and cook for 5 to 7 minutes, or until the rice and vegetables have a nice texture. Turn off the heat. Your Veg Hyderabadi Biryani is ready.

Finally, serve the Hyderabadi Biryani with raita.