Soak rice for 1 hour

Clean and drain excess water. keep it aside

Melt 1 tbsp ghee in a pan, fry cashews and keep it aside

In same pan, caramelize onions and keep it aside

In a separate pan, melt 1 tsp ghee, add bay leaf, cloves, cardamom and cinnamon

Add rice and mix well

Add water and salt.bring to boil. cover and cook until 80 percentage done

Fluff rice with fork on a plate and keep it aside

In cooker, melt ghee, add bay leaf, star anise, ginger garlic paste, chillies and saute for 3 min

Add onions and saute until translucent

Add tomatoes and saute until soft

Add biryani masala and pepper. mix well

Add curd, salt, veggies and water. mix well

Pressure cook on high heat for 1 whistle or until parboiled

Grease a handi. Layer with 1/3 rice.sprinkle little lime juice

Add half of chopped coriander and mint leaves

Add veg masala on top

Repeat the layers, the last layer being rice

Garnish with fried onions and cashews

Cover with foil and lid

Heat tawa, place pan containing very hot water with lid

Place biryani handi on top. cook on low heat for 15 minutes

Gently mix the cooked biryani. Serve hot with raita and salan