First of all wash Basmati rice thoroughly in running water and then soak them in 1 cup of water for at least 20 minutes, in the mean time you can prepare your Vegetables.

After soaking strain the rice and keep aside, heat a pan and add some Ghee in it, when ghee is warm add Cumin seeds, bay leaf, black Cardamom and cloves in it let them crackle

Now add strained rice, stir them with the spices for a few minutes then add water and salt and close the lid

Let them cook till rice soaks all the water it would 75% cooked by then, keep them aside

Now take another pan heat oil in it and put in the whole spices – cloves, bay leaves, black Cardamom, and cinnamon stick, let them crackle

Add onions and fry them till you get a nice pink colour now add garlic and ginger paste, stir it

Now add Vegetables, firstly add carrots And beans then rest of the Vegetables, give them a good mix

Add all the powdered spices – salt, chilli, turmeric, coriander powder, Garam Masala, cinnamon powder(avoid if you already added a cinnamon in the beginning). Mix it well

Now add tomato puree and mix then cover the lid and let it cook for 5 minutes. Now open the lid and add the yogurt and mix well again cover the lid for 4-5 minutes.By this time the Vegetables would be cooked if not, use your judgement and cook for some more time.

After removing the lid let it cook open for another 2-3 minutes, and this is ready.

Layering can be done in a ‘Clay Handi’ this will give a nice earthy flavor to your Biryani

First layer is rice, make a flat-bed of rice in the Pan or Handing, sprinkle some chopped coriander and mint leaves on it and then put some 4-5 tsp Saffron milk spreading everywhere.

Now layer the prepared Vegetables and then again repeat the previous step of rice layer.

This way you can make the number of layers you wish to make, the upper most layer should be coriander and mint and Saffron milk on rice.

Now cover the Handi/pan tightly so that there is no room for steam to come out, the Biryani will cook in it's own steam now and thus will retain it's beautiful flavors. Traditionally the Handi is covered with attadough(wheat flour dough) on it's sides. While I do a shortcut I put a weight usually my Chakla(heavy round stone on which we roll roti) on the covered pan so that the steam can’t escape.

Now let it simmer on for about 10 minutes, voila yummy Biryani is ready.