For Biryani Rice - Soak Basmati Rice for 30 mins at least. Drain and add to a heavy bottomed bowl. Add 4 cups water and lot of salt, bay leaf, cloves, cardamom, cinnamon stick and bring it to boil. The rice should be 80% done. Strain and set aside

For Echor Biryani Masala - Wash the Echor and grease your palms to peel the skin and cut into 1-2” size.

In a pan heat 1 Tbsp oil and fry the Echor before making the Biryani masala. Fry for 3-5 mins. Set aside

In a pan heat ghee and oil together, add caraway seeds, add sliced onions, chopped ginger. Fry till translucent, and rawness of the ginger leaves, add slit green chilies and fried Echor. Stir for 2-3 mins.

Add whisked Yogurt, red chilli powder, stir and cover for 10 mins to let the Echor cook. Add salt, few mint leaves and coriander leaves. Cover and let it cook for 1-2 mins. Incase you feel water needs to be added if the mix is fry then add 1/4 cup water. Set aside once done

For Assembling - In a heavy bottomed pan smear with ghee well, add one layer of Echor Masala, add rice but don’t press hard as Basmati rice is very delicate. Sprinkle fried onions, few mint leaves, few coriander leaves. Make another layer with Echor Masala, Rice, fried onions, few mint leaves, few coriander leaves, last layer of rice only. Add fried onions, cashew nuts and raisins and milk with saffron in it on top.

Have a Tawa on high heat, place the heavy bottomed vessel on it, cover tight and on low flame cook on Dum for 15 mins. After 15 mins switch off the flame but keep covered for further 10 mins