Clean and soak rice for 1 hour. Drain excess water and rest it aside
Melt 1 tbsp ghee in a pan, fry cashews and keep it aside
In same pan, fry onions until caramelized and keep it aside
In seperate pan, melt 1 tsp ghee, add bay leaf cardamom, cloves and cinnamon
Add rice and mix well
Add water and salt, bring to boil
Cover and cook until 80 percentage done
Fluff rice with fork and keep it aside
For Veg Masala: In a cooker, melt ghee, add bay leaf, star anise, ginger garlic paste and chillies. Saute for 3 minutes
Add onions and saute until translucent
Add tomatoes and saute until soft
Add biryani masala and pepper. Mix well
Add curd, salt and water. Pressure cook for single whistle
Grease a handi. Layer with 1/3 rice. Sprinkle lemon juice. Add half of chopped coriander and mint leaves on top
Add 1/2 veg masala on top
Add rice and repeat until last layer is rice
Garnish with fried onions and cashews. Cover with a foil and lid
Heat tawa. Place pan containing hot water covered with lid. Now place handi on top of this or directly place handi on top of tawa
Cook on low heat for 15-20 minutes
Gently mix the biryani. Serve with curry or raita
