Tie cinnamon stick, dried bay leaves, pepper corns, cloves, star anise, maze flower in a small piece of muslin cloth and keep aside

Wash rice and cook them with double water, muslin potli of spices and salt to taste

In a pressure cooker, cook washed toor dal and mash it well

In another pan put all the chopped veggies and cover them with little water and cook covered till soft

In a pan heat 1 tsp of oil and add coriander seeds, chana dal, fenugreek seeds and 2 dry chillies and fry these till the dal becomes little golden in colour

The add grated coconut and roast it till the coconut is golden in colour, cool it a bit and grind to a fine paste with help of little water

In the vegetables pot add tamrind pulp, cooked toor dal, ground masala paste and salt to taste and mix well then cook for 4-5 minutes

Cook till most of the water is absorbed as we don’t want it to be much liquid for biryani.

Heat remaining oil and add red chillies, asafetida, mustard seeds and curry leaves and let them crackle. Now put this tempering in prepared Kootu

And finally layer the biryani in a microwave safe pot, one layer rice then one layer of Kootu and repeat it till your preference

Mix saffron with warm milk and pour it over the final layer of rice, close the lid of the pot and microwave for a minute