Wash and soak the rice for 15 to 20 minutes.
Fry the sliced onions with little salt and sugar until crisp and keep aside.
Soak saffron into warm milk and keep aside.
Blanch the vegetables and drain the water.
Boil water in a pot or vessel and add cinnamon stick(1), cardamom (2), black peppercorn (3 to 4), clove ( 2 to 3), royal mace (1) and add the rice into it.
Cook till the rice is 80 to 85% done and drain the water.
Spread the rice on big plates and allow to cool it. sprinkle little salt.
Heat 2 tablespoon oil and fry the vegetables with little salt and turmeric powder and keep aside.
Now add 1 tablespoon ghee and 2 tablespoon of refined oil in the pan.
Add the remaining whole spices along with bay leaf.
Next add onion paste and cook well.
After that add ginger and garlic paste and cook well.
Add tomato puree and cook until the raw smell is gone.
Add the dry spices (coriander powder, cumin powder, red chilli powder, salt, garam masala powder, turmeric powder) and mix them well.
Next beat the curd and add into it. Cook for sometime and switch off the gas when vegetables are cooked.
Take a biryani pot and smear the wall with ghee.
Add 1/3 portion of prepared masala at the bottom.
Next give a layer of rice, little saffron milk and fried onions.
After that place another portion of masala and followed by rice layer.
Do the same process for remaining rice and masala.
Once the layering is done cover the pot with a lid and put it over a hot skillet for 10 to 15 minutes.
Serve hot with raita.
