Step by step guide

• Step 1 Soak the Daawat Biryani Basmati Rice in sufficient water for 30 minutes.
• Step 2 Heat 3 tbsps oil in a deep non-stick pan. Add caraway seeds, 8-10 cloves, 4 green cardamoms, 2 bay leaves, 1 inch cinnamon, and onions, then mix and sauté till onions are lightly browned.
• Step 3 Heat 3 cups of water in another deep non-stick pan. Add remaining green cardamoms, black cardamom, mace, remaining bay leaves, remaining cinnamon, remaining cloves, star anise, salt, remaining oil, and the drained Daawat Biryani Basmati Rice and cook till the rice is 3/4th done
• Step 4 Break green chillies, add to the onions along with ginger-garlic paste, and mix well and sauté for a minute.
• Step 5 Now add tomatoes and mix. Then add turmeric powder, coriander powder, cumin powder, and chili powder. Mix well and cook till tomatoes turn soft and pulpy.
• Step 6 Add corn kernels and carrots, and mix. Add cauliflower, french beans, and salt, and again mix well.
• Step 7 Add yogurt and mix. Add green peas, mix well, cover, and cook for 4-5 minutes.
• Step 8 Strain the Daawat Biryani Basmati Rice in a colander, add ghee to the rice, and mix well.
• Step 9 Transfer half the cooked vegetables into a bowl and set aside.
• Step 10 Add coriander leaves to the vegetables in the pan and mix well. Add garam masala powder and spread a layer of cooked rice on top. Add 3 tbsps fried onions, some mint leaves, some garam masala powder, and 1 tbsp saffron milk.
• Step 11 Spread a layer of reserved cooked vegetables and top up with the remaining cooked rice. Add remaining fried onions, some mint leaves, some garam masala powder, the remaining saffron milk, screwpine essence, and rose water. Cover and cook on low heat for 15-20 minutes.
• Step 12 Garnish with ginger strips and micro-greens, and serve hot.

• STEP 1 SOAK DAAWAT BIRYANI BASMATI RICE IN SUFFICIENT WATER FOR 30 MINUTES.
  
• STEP 2 HEAT 3 TABLESPOONS OIL IN A DEEP NON-STICK PAN. ADD CARAWAY SEEDS, 8-10 CLOVES, 4 GREEN CARDAMOMS, 2 BAY LEAVES, 1 INCH CINNAMON AND ONIONS, MIX AND SAUTÉ TILL ONIONS ARE LIGHTLY BROWNED.
• STEP 3HEAT 3 CUPS WATER IN ANOTHER DEEP NON-STICK PAN. ADD REMAINING GREEN CARDAMOMS, BLACK CARDAMOM, MACE, REMAINING BAY LEAVES, REMAINING CINNAMON, REMAINING CLOVES, STAR ANISE, SALT, REMAINING OIL AND DRAINED DAAWAT BIRYANI BASMATI RICE AND COOK TILL THE RICE IS 3/4TH DONE
• STEP 4 BREAK GREEN CHILLIES, ADD TO THE ONIONS ALONGWITH GINGER-GARLIC PASTE, MIX WELL AND SAUTÉ FOR A MINUTE.
• STEP 5 ADD TOMATOES AND MIX. ADD TURMERIC POWDER, CORIANDER POWDER, CUMIN POWDER AND CHILLI POWDER, MIX WELL AND COOK TILL TOMATOES TURN SOFT AND PULPY.
• STEP 6 ADD CORN KERNELS AND CARROTS AND MIX. ADD CAULIFLOWER, FRENCH BEANS AND SALT AND MIX WELL.
• STEP 7 ADD YOGURT AND MIX. ADD GREEN PEAS, MIX WELL, COVER AND COOK FOR 4-5 MINUTES.
• STEP 8 STRAIN THE DAAWAT BIRYANI BASMATI RICE IN A COLANDER, ADD GHEE TO THE RICE AND MIX WELL.
• STEP 9TRANSFER HALF THE COOKED VEGETABLES INTO A BOWL AND SET ASIDE.
• STEP 10 ADD CORIANDER LEAVES TO THE VEGETABLES IN PAN AND MIX WELL. ADD GARAM MASALA POWDER AND SPREAD A LAYER OF COOKED RICE ON TOP. ADD 3 TABLESPOONS FRIED ONIONS, SOME MINT LEAVES, SOME GARAM MASALA POWDER AND 1 TABLESPOON SAFFRON MILK.
• STEP 11SPREAD A LAYER OF RESERVED COOKED VEGETABLES AND TOP WITH REMAINING COOKED RICE. ADD REMAINING FRIED ONIONS, SOME MINT LEAVES, SOME GARAM MASALA POWDER, REMAINING SAFFRON MILK, SCREWPINE ESSENCE AND ROSE WATER. COVER AND COOK ON LOW HEAT FOR 15-20 MINUTES.
• STEP 12 GARNISH WITH GINGER STRIPS AND MICRO GREENS AND SERVE HOT.