Combine the saffron and 1 tablespoon of warm water in a small bowl, mix well and keep aside.
Heat 1 teaspoon olive oil in a broad pan and sauté the french beans, carrots and green peas for 2 minutes on a high flame.
Add soaked nutrela chunks and again sauté for a minute. Take it out in a bowl and keep aside.
Heat the ghee in the same pan, add the cloves, cinnamon, black and green cardamoms, cumin seeds, green chillies and bayleaf and sauté on a medium flame for a few seconds.
Add the chilli powder, and sautéed vegetables and nutrela and green peas and sauté on a medium flame for 1 minute.
Add the rice, biryani masala, saffron-milk mixture and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Garnish with cashewnuts and serve immediately with burrani raita, or any curry.