Peel and cut 300gm potato into small cubes. Cut 120gm green beans into 2 inch pieces, measure ¼ cup peas, cut 1 cup eggplant into small cubes, cut ½ cup carrots into thin strips, and prepare 300gm cauliflower.

Fry vegetables individually until slightly golden brown and keep aside.

Fry 2-3 large sliced onions until golden brown and keep aside.

In a pot, warm ¼ cup oil. Add 1 tsp shahzeera, 2 cloves, 3 cardamom pods, 1 small cinnamon stick and 1 small bay leaf. Sauté for 30 seconds.

Add 2 tbsp ginger garlic paste and 3 chopped green chillies. Sauté for a minute. Add 3 medium tomatoes cut into chunks.

Add salt to taste, ½ tsp turmeric powder, and 1.5 tsp red chillies powder. Mix well and cook for 5 minutes until tomatoes are soft.

Add ¾ cup plain yogurt and mix. Add 1 cup fried onions and cook on medium-low flame until oil separates.

Add 1 tsp lemon juice, 1.5 tsp garam masala powder, and ½ cup each of chopped mint and cilantro.

Add fried vegetables and mix well. Transfer to a large pot for biryani.

Soak 500gm basmati rice for 20-30 minutes.

In a separate pot, add 1 liter water with 1 tsp shahzeera, 2 cloves, 3 cardamom pods, 1 small cinnamon stick, 1 tsp oil, few drops of lemon juice and lemon peel.

When water boils, add rice and cook for 4 minutes. Strain and add rice on top of vegetables.

Add 2 tsp ghee, pinch of saffron strands mixed with 1 tbsp milk (or egg yellow food color), reserved fried onions, and chopped cilantro and mint.

Seal pot with aluminum foil. Cook on high for 7-10 minutes, then on low for 30 minutes until ready.