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Mix French beans, carrot, cauliflower, green peas, paneer, ginger-garlic paste, fried onions, coriander leaves, Biryani Masala, salt, Kashmiri red chilli powder, red chilli powder, cumin-coriander powder, turmeric powder, and whisked curd
Let the marinated vegetables and paneer rest for 1-2 hours
Wash and soak basmati rice for 30 minutes
Boil 1.5 litres water with cinnamon stick, green cardamom, cloves, black cardamom, lemon slices, and salt
Add soaked rice and cook until 90% done
Drain the rice and set aside
Heat 2 tbsp oil and 2 tbsp ghee in a pot
Add marinated vegetables and paneer, cover and cook for 10-12 minutes until vegetables are almost cooked and oil starts releasing
Layer the cooked rice over the vegetables
Top with fried onions, mint, coriander leaves, saffron milk, and ghee
Cover with foil and close the lid
Cook on slow flame for 15 minutes
Serve hot with raita, onions, and lemon wedge