Prepare garam masala powder by grinding together cardamoms (4), cloves (4), black pepper corns (4), caraway seeds or saha jeera (1 sp) and cinnamon (1/2sp).
In a large bowl take potato pieces (100g), green beans pieces (100g), carrot pieces (100g), green peas (100g), green chilies (5-6) slit vertically, tomato puree (1/2 cup), coriander powder (1sp), garam masala powder (1sp), chopped mint (1/4 cup), ginger garlic paste (2sp), turmeric (1/2sp), salt (to taste) and yogurt (1/2 cup) marinade this mixture for 30-60min.
Heat oil (4sp) in a pan and fry the sliced onions (1/2cup) until golden brown. Remove fried onions and keep a side.
Wash basmati rice (250g) and soak it for 30min.
Take a vessel add water (double to the rice quantity) boil it, add cloves (4), cardamoms (2), sahi jeera (1/2sp), bay leaves (3), biryani flower (1), ginger garlic paste (1sp), coriander leaves, mint leaves and salt (1sp).
Now add rice and cook this for 10 min. Drain the rice and keep aside.
In large pan add same oil (1sp) and ghee (1sp); spread rice on the bottom of pan, arrange the marinated vegetables at the top of the rice. Add ghee (1/2sp), coriander, fried onion, mint leaves and saffron water (1/2sp). Repeat the process until the prepared rice and veg curry.
Cover the pan with 2 sheets of aluminum foil and cover it with the lid. Carefully fold the foil and seal it around the lid so that steam doesn’t escape when cooking the rice. Also, put a heavy pan or a motor pesto or a heavy object on top of the lid to stop the steam from escaping.
Cook for 8-10 minutes on high until steam escapes for the foil seal. Reduce the heat to low and cook for another 25 minutes.
Open the pan after 10 minutes and mix it well so that the vegetables and rice are properly mixed.