Preparing the vegetables:-Place a steamer on gas. 

Let the water boil.
Place all vegetables, sprinkle salt and steam the vegetables.
Keep aside.

Heat oil/ ghee.
Add onions, garlic and capsicum. Saute till translucent.
Add the prepared vegetables and cottage cheese.
Saute for a minute or two.
Add all the spices and roast the vegetables till oil separates.
Add curd, cream and milk.
Let boil once.
Keep side.

For the Parda:-Sieve the flours.
Add salt and baking soda.
Add butter and rub it with your hands, so as to resemble crumbs.
Use milk to bind a soft smooth pliable dough.
Cover with a wet muslin cloth and keep aside.

Assembling the Biryani

Take a deep pan or pot.
Brush it with ghee.
Spread a thin layer of rice.
Now spread a layer of the stuffing, again a thin layer.
Repeat a rice layer.
Drizzle ghee and sprinkle milk with saffron.
Repeat the layers, making sure the layers are thin and you add ghee and milk in between the layers.
The last layer has to be the rice layer.
Cover and cook on very slow flame till rice is completely cooked.
Roll out the prepared dough.

Invert a bakeware dish on top this dough and cut 1″ extra so the dough can overhang the bowl.
Transfer the rice to a bakeware dish.
Sprinkle fried onions, coriander leaves, mint leaves, fried cashews, raisins.
Cover the bowl with the cut chapati, before placing it, make sure to moist the edges.
Gently stick the edges to seal. Place in a preheated oven for 10-12 minutes or till nice and golden.

To serve

The biryani is going to be very hot so be careful while cutting the parda.
Take a sharp knife and rotate it around the edges of the bowl to cut the parda on the biryani.
The roti can be enjoyed with Raita or pickle. It can also serve as a spoon.