Wash the rice in a bowl and soak it for half an hour. Now cut the flower into pieces and boil it in hot salted water for 2 mins and remove the water. Cut the vegetables into large pieces.

Add potatoes, capsicum, carrot, French beans, flower, peas to a bowl, wash and remove all the water. Add curd, red chilli powder, turmeric, biryani masala and salt in a bowl and mix. Then mix the vegetables in it and keep it for half an hour.

Boil 5 cups of water in a pan. After the water boils, add salt, cinnamon, cardamom, bay leaves, cloves, cloves and drained rice and mix. Boil for 5-7 mins until 80 ℅ cooked rice, drain in stranier and pour cold water over it. Spread the drained rice in a plate and let it cool.

Heat 1/2 cup oil in a pan, add cashews and fry for 2 mins. Then add onion to it and saute on medium flame for 10-15 mins until golden. Then in the same oil add bay leaf, cinnamon, star anise, shahjira, pepper and onion and saute for 2 mins. Then add ginger-garlic paste, chilli and saute for 1 minute.

Then add turmeric, red chilli, coriander and mix. Now, add marinated vegetables with water, mix, cover and boil for 5 to 6 minutes. Then add salt and coriander and mix.

Put 2 tbsp ghee in the pot and layer the vegetables on it. Layer rice over it and add coriander, rose water, fried onion, mint leaves. Now layer the vegetables again and layer the rice again and add the fried onions, cashews, saffron milk, coriander and mint leaves.

Heat a piece of charcoal and place it on top of the onion, add 1 tbsp ghee and put it in a pot. Seal the edge with aluminum foil and cover it with a lid and let it cook on low heat for 10 mins. After 10 minutes, remove the coal and mix from the side.

So, Matka Dum Veg Biryani is ready. Serve hot biryani with raita.