Wash the basmati rice well, soak in water for 30 mins and keep aside.
Take a big vessel heat oil, add Shahi jeera, 2 Cloves, 1 Cardamom, bayleaf, cinnamon, star anise and saute them.
Add onions, green chillis, ginger garlic paste and salt, saute until onions turn golden brown.
Add all the veggies, saute for a minute, add turmeric, biryani masala powder and mix well until the masala coats the vegetables.
Add 1 cup of coriander and mint each and mix well. you’ll get nice aroma of mint once it’s mixed well.
Cook the vegetables until it’s 70% cooked.
Once the vegetables are 70% cooked add 1/2 a cup of curd and mix well.
Switch off the stove and keep aside (Note: Do not cook too much after adding curd as curd will get curdled)
Take a vessel add 6 glasses of water
When the water starts to boil add 2 Cloves, 1 cardamom, 1 tsp of garam masala and salt.
Add soaked basmati rice in the water.
Cook Basmati rice until its 70% done ( It’ll take 3-4 mins to cook the rice, so be near the stove and constantly check the rice).
Switch off the stove when rice is 70% done (To know when it’s done: Take some rice in hand, when you press it and if it breaks into 2 parts then it’s 70% done).
Strain the rice from water and keep aside.
To prepare dum: Take a big non stick vessel or heavy bottom vessel, add half of the vegetable masala in the vessel add the remaining curd in this vegetables and bring it to boil.
Check salt and add if needed.
After adding curd, spread cashews, 1/2 cup of fried onions on top of this vegetables.
Spread 1/4 cup of mint and coriander on top of the fried onions.
Take half of the cooked rice and spread on top of the vegetables.
Now spread the remaining vegetable masala, add remaining mint and coriander, fried onions and cashews
Add kesar color/Saffron in 1/4 cup water and mix well
Add the saffron/kesar colour mixture with a bit of mint-coriander and fried onion.
Keep the flame at low temperature (either in 1 or 2) and cook for 30 mins.