Dissolve saffron in milk and keep aside.
For rice preparation:
Wash the rice properly and soak for 30 minutes to 1 hour.
Boil rice in open pot adding Salt, cardamom, Star anise, cinnamon, Cloves, and oil on high flame until its half cook.
Drain it in a strainer and keep aside.
For vegetable marinating:
Heat butter in the pan. Add cumin seeds, all whole garam masala: cardamoms, cloves, cinnamon and star anise. Fry the garam masala till they crackle.
Add grinded or paste green chili, ginger and garlic.
Sort it for a while and add all cut vegetables to it.
Mix well and add red chili powder, coriander powder, turmeric powder, garam masala, biryani masala and salt into it and mix well.
Sprinkle some drops of water and cook it with covered pot for 2 minutes on low flame.
After it’s done, let it cool down completely.
After it cool down, add curd to it and mix well and set it aside with covered pan for next 1 to 2 hours for marinating.
For making tomato puree:
Meanwhile make tomato puree adding biryani masala and grinded chili, ginger and garlic and blend it in mixture.
For frying nuts and paneer:
Add ghee to pan for frying nuts and paneer.
First add Almond and cashew and fry it until golden brown. It will take around 1-2 minutes and fry it now low flame.
After take it out, fry paneer too with same way.
For assembling biryani:
Grease baking dish with cooking oil.
Make 3 part of rice and add one part at end of tray.
Now add half of marinated vegetable to it and layered it.
Pour half of tomato puree to it.
Add mint leaves and cilantro to it.
Add fried paneer cubes to it.
And finally add fried onion to it.
Repeat the same process with 2nd layer and again cover it with last batch of rice.
Now add fried onion and fried nut, raisin on top.
Pour saffron milk on top.
Add small cubs of butter on top and cover it with aluminum foil.
Bake biryani in preheated 400 farenheit oven for 45 minutes and serve it hot.
