Steps:

Part 1: Preparing the Rice

• Washing and Soaking: Begin by washing 2 cups of rice thoroughly to remove excess starch. Then, soak the rice in water for 30 minutes. This step helps the rice cook more evenly and become fluffy.

• Boiling the Water with Spices: In a large cooking bowl, heat about 8 cups of water. Add the whole spices: bay leaf, star anise, cinnamon stick, green cardamom, cloves, black pepper, and cumin seeds. These spices infuse the rice with a fragrant aroma.

• Adding Oil and Salt: Add 1 tablespoon of oil and 1 tablespoon of salt to the boiling water. The oil prevents the rice from sticking together, and the salt seasons the rice.

• Cooking the Rice: Let the water boil for a minute, then add the soaked rice. Cook the rice for approximately 10 minutes, or until it is about 80% cooked. The rice should still have a slight bite to it.

• Draining the Rice: Once the rice is partially cooked, drain the water completely and set the rice aside.

Part 2: Preparing the Vegetable and Paneer Mixture

• Sautéing Aromatic Spices: Take 2 teaspoons of oil in a preheated cooking bowl. Add 1 teaspoon of ghee (clarified butter) for richness. Then, add the whole garam masalas (bay leaf, cinnamon, cardamom, cloves, etc.). Sauté them briefly to release their aroma.

• Cooking the Onions: Add the chopped onions and cook them on medium heat until they turn golden brown.

• Adding Ground Spices: Add the ground spices: turmeric, red chili powder, coriander and cumin powder, and garam masala. Mix well to combine the spices with the onions.

• Adding the Vegetables: Add the mixed vegetables (beans, peas, carrots, potatoes, cauliflower, capsicum) to the pan. Mix well and cook for 15-20 minutes, stirring occasionally, until the vegetables are partially cooked.

• Adding Water and Cooking: Add a cup of water to the vegetables, cover the pan, and continue cooking for another 15-20 minutes. This ensures the vegetables are tender.

• Adding Paneer: Add the paneer cubes to the vegetable mixture and mix gently.

• Adding Yogurt and Spices: In a separate bowl, mix coriander and cumin powder with yogurt. Add this mixture to the vegetables and mix well. Cover and cook for 5 minutes.

Part 3: Layering and Assembling the Biryani

• Removing Half the Gravy: Take out half of the vegetable and paneer mixture (gravy) and set it aside in a separate bowl.

• First Layer of Rice: Add a layer of the partially cooked rice to the bottom of the cooking bowl.

• Adding Saffron Milk and Garnishes: Add half of the saffron-infused milk, fried onions and cashews, and some coriander leaves over the rice layer.

• Adding the Remaining Gravy: Spread the remaining vegetable and paneer mixture (gravy) evenly over the rice layer.

• Second Layer of Rice and Garnishes: Add the remaining rice as the final layer, spreading it evenly. Top with the remaining saffron milk, fried onions and cashews, and coriander leaves.

Part 4: Dum Cooking the Biryani

• Sealing the Pot: Cover the cooking bowl tightly with a lid. To create a "dum" effect (steam cooking), seal the edges of the lid with wheat dough. This prevents steam from escaping and allows the biryani to cook in its own aromatic vapors.

• Cooking on Low Flame: Cook the biryani on very low heat for 15-20 minutes. This slow cooking process allows the flavors to meld together beautifully.

• Serving the Biryani: After 15-20 minutes, remove the dough seal and the lid. The Veg Dum Biryani is now ready to be served.