Soak basmati rice in water for 1 hour. Take a pan, add water and cinnamon, bay leaf, cloves, starter phool, dagd phool, and cardamom. When water starts boiling, add soaked basmati rice. Cook till soft around 75 %. Strain rice and discard the excess water and whole spices, too. Keep aside.

Take a frying pan, add oil, and heat on a medium flame. Fry thin onion slices added with sugar to caramelized onions. It enhances the taste as well. When it turns crispy and light brown, transfer in a bowl.

Take a handi, add oil and jeera. Add marinated veggies in handi. Stir well. Cover a lid and cook it. When cooked 75%, transfer in a bowl. Now add ghee in handi. Put some cooked veggies, spread them all around inside the handi. Add 1 batch of rice, spread all over on veggies. Sprinkle fried onions - barista, some drops of rose water, saffron milk, and mint leaves.

Again, add marinated cooked veggies followed by rice, barista, rose water, saffron milk, and mint leaves. Do the same layer one more time. So, 3 layers would be done. Now take a tawa, put on a very slow flame of gas. And keep biryani handi on it. Cover the lid. Seal wheat flour dough all around the lid to cover it. So the taste will be enhanced. Cook for 15 minutes more, so rice and veggies will be cooked properly. Turn off gas.