Blanch Asparagus first immersing in boiling water for 2-3 minutes. Then strain and transfer to a bowl containg icy cold water to stop the cooking. Cool and strain. Save the water in which Asparagus was blanched. Use this water for cooking rice. Cut the blanched asparagus into small pieces.

Soak the rice in 3c water for 10 minutes. Strain, keep aside
Transfer to a rice cooker, add the saved water, about 2c and 2c boiling wate and 2 tbsp butter
Turn on the rice cooker. Rice cooker will turn of when rice is cooked. Transfer the rice into a bowl

Heat 1/4c oil in a skillet over medium heat.
Add cloves, cinnamon, bay leaves, cardamom, cumin, black cumin (biryani jeera) one after another and sauté for 2 minutes, until aromatic.
Add onion and sauté until onion browned – 3 minutes. Add ginger garlic paste, and sauté until the raw smell goes away. Stir in green chilies. Turmeric powder, and garam masala powder.