For the rice
Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice 80% is cooked.
Strain the rice using a strainer and keep aside.

For the vegetable gravy
Heat the oil in a deep non-stick pan and add the cumin seeds.

When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.

Add the ginger-garlic paste, Kashmiri red chilli powder and garam masala and biryani masala powder and sauté on a medium flame for a few seconds.

Add the tomatoes and 2 tbsp of water, mix well and cook on a medium flame for 4 to 5 minutes.

Add the mixed vegetables, paneer, salt and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Add curd and sauté 1-2 minutes on low flame.

How to proceed

Transfer ½ of the rice mixture in a handi and spread it evenly with the back of a spoon.

Add all the prepared vegetable gravy, mint and coriander leaves mint leaves, green chillies on it and spread it evenly.

Top it with the remaining ½ of the rice mixture and spread it evenly.

Pour the ghee, milk and saffron mixture evenly over it and cover it with a lid.

Place the handi on a non-stick tava (griddle) and cook on a slow flame for 25 to 30 minutes.

Serve hot with Raita