Soak rice for at least 10 minutes. Drain the water and set aside. Chop all the veggies, coriander and mint. Keep these aside as well. If using cauliflower keep them slightly larger.

Add oil to a pressure cooker or pot and heat it. Next add bay leaf, star anise, shahi jeera, cloves, cardamoms & cinnamon. Saute for 1 to 2 mins.
Add chopped or sliced onions and green chilies. Fry them stirring often until the onions turn golden. Next add ginger garlic paste and saute until the raw smell has gone off.

Add all the chopped vegetables and fry for about 2 minutes.
Next add tomatoes, salt, curd, coriander leaves, mint leaves,red chilli powder and biryani masala. Mix all of these and fry on a high flame for 2 to 3 mins. The tomatoes should break down completely and the raw smell disappear.

Measure and pour 2 ½ water or coconut milk to a separate bowl. Add salt and lemon juice. Mix well and taste the water. It has to be slightly salty. If needed add more. If making veg biryani in a pot then pour 2 ¾ cups water.

Pour the salted water across the sides or edges of the pot. If you do not mix up everything then the veg biryani will cook in layers. (However you can also mix up everything and cook just like it is done normally.)

Optional – Sprinkle 1 tbsp ghee, 2 tbsps chopped pudina & fe