Soak the rice in water for 30 minutes and drain. Boil it with water by adding little bit ghee and salt. Cook the rice firm and al dente but not mushy. Drain the rice to a colander.

Heat a pan with ghee. Add in paneer and fry until brown. Keep it aside.

In a cooking pot heat ghee and add cumin seeds. When they splutter, add whole garam masala (cinnamon, cardamom, cloves and star anise) and saute for few seconds. Next add onion, green chilli and cashew nut. Saute till onion turns light brown. Then add tomato, carrot, beans, green peas and cook for few minutes. Next add turmeric powder, chilli powder, ginger garlic paste and salt. Saute till the masala is done. Next add curd, then biryani masala and mix well.

Now add the fried paneer, mint leaves and coriander leaves. Mix well, cover and cook for a while.

Transfer half of the paneer with masala to a plate keeping half at the bottom of the cooking pot.

Now place half of the boiled rice over the paneer at the pot and level it.

Add rest of the paneer over it (rice). Top it with rest of the rice and sprinkle some mint leaves over it.

Add remaining ghee and saffron milk. Cover the lid and cook for 5-7 minutes on low medium heat. Turn off the flame.

Mix a pinch of food colour in few drops of water. Add the food colour (optional) in circular motion and leave aside for 3-4 minutes.

Now fluff the biryani gently and serve with fruit raita.