For the Rice:

• 1 1/2 cups basmati rice (rinsed and soaked for 30 minutes)
• 3 cups water
• 1 bay leaf
• 4 green cardamom pods
• 4 cloves
• 1-inch cinnamon stick
• 1/2 teaspoon salt

For the Vegetables:

• 2 tablespoons ghee or oil
• 1 large onion (thinly sliced)
• 2 garlic cloves (minced)
• 1-inch piece of ginger (grated)
• 1 carrot (chopped)
• 1 potato (peeled and cubed)
• 1/2 cup peas (fresh or frozen)
• 1/2 cup cauliflower florets
• 1/2 cup green beans (chopped)
• 1 tomato (chopped)
• 1/2 cup plain yogurt
• 2 teaspoons biryani masala or garam masala
• 1 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1 teaspoon ground coriander
• Salt (to taste)

For Layering:

• 1/4 cup fresh cilantro (chopped)
• 1/4 cup fresh mint (chopped)
• A pinch of saffron (soaked in 2 tablespoons warm milk)
• 2 tablespoons fried onions (optional, for garnish)
• 2 tablespoons roasted cashews (optional, for garnish)
• 1 tablespoon raisins (optional)