Wash and soak rice in water for half an hour. In a pan boil approximately 3-4 cups water. Add cloves, cinnamon stick, green cardamom, star anise and salt. When water comes to boil add soaked rice and cook until 80% done. Then drain water from it. You can also remove all khada masala.

Soak saffron strands in milk. keep aside.

In a pan heat enough water. Add diced carrot, potato, french beans and cauliflower florets. Cook until 80% done. Drain water from them.

In a pan heat ghee and oil. Add cumin seeds, cloves, cinnamon stick, bay leaf, star anise, pepper corn and green cardamom. When crackles add cashew nuts. Add ginger garlic paste, green chili and saute for sometimes. Add chopped onion and tomato and saute until oil separates. Add marinated veges and mix them. Cook for 3-4 minutes.

Add garam masala powder and biryani masala and stir well. Add paneer cubes, chopped pudina leaves and chopped coriander leaves. Combine well. Cook for couple of minutes.

Assembling: Grease baking tray with ghee. Do first layer of half quantity of prepared veges. Cover with half quantity of rice layer. Apply some saffron milk and rose water. Apply about 1 teaspoon ghee. Spread some chopped pudina leaves, coriander leaves and birasto. Do same layers again.

Cover with aluminum foil and close lid. Bake into preheated oven at 200°C for 20-25 minutes. Enjoy tempting, delicious veg lucknowi biryani with cucumber Pomegranate raita or anyone of your choice.