First boil the 4 cup of water in a thick vessel. Add bay leaf, cinnamon, clove, pepper,ghee, salt and soaked rice.

Boil for 10 minutes or till the rice almost cooked. Drain the excess water. Rinse with cold water and keep aside.

Now heat the ghee in a pan on low flame. Add finely chopped onion and sauté. Add ginger garlic paste and sauté.

Now add finely chopped tomato and cook well till the oil separates.

Add turmeric powder, red chilli powder, coriander seed powder,cumin seed powder mix well.

Then add curd, biryani masala. Stir well. Add cooked mix vegetables. Mix well. Add salt and sauté.

Biryani gravy is ready. Now grease the thick bottom vessel. Spread the half of biryani gravy in a vessel.

Then add layer of cooked rice. Then again as a third layer add biryani gravy.

Then again add the layer of cooked rice. Pour 2 tsp ghee and saffron milk.

Cover and heat for 15 minutes on low flame. Garnish with fried onion serve hot with raita and mirchi ka salan.