Ingredients :
1 cup Basmati rice (soaked for 15 minutes.), 3-4 Green cardamom (crushed), 1 bay leaf, 2 cloves, 1 tsp. oil, 1 1/2 tsp. salt, juice of 1/2 lemon, 5-6 cups water, 2 Onions (deep fried to golden brown), 1 tbsp. Milk, a few strands of saffron, 8-10 fried Cashew nuts.Vegetable Layer - 10-12 French beans (cut), 2 carrots (cut),1/2 cup Peas, 3 tbsp. Oil, 4 tbsp. Curd, 1/2 tsp. Garam masala, 1/2 tsp. Ginger paste, 1/2 tsp. Red chilly powder, 3-4 tsp salt, 1/2 cup grated khoya, 10 Almonds (shredded). 

Method :
Soak saffron  in 2 tsp. water for 10-15 minutes and keep aside. Clean, wash and soak rice for 15 minutes. Boil plenty of water (5-6 cups approx) in a large pan along with green cardamom, bay leaf, cloves, salt, oil and lemon juice. Drain soaked rice and add to the boiling water. Boil till rice is just done. See that the rice is not over cooked. Strain the rice and keep aside. Heat oil. Add vegetables, salt, red chilly powder, and garam masala. Mix ginger paste, and curd into it. Stir continuously. Remove from fire when the curd dries and oil separates. Gently mix in grated khoya and shredded almonds. Keep aside. To assemble the biryani, grease an oven proof handi with butter or oil. Spread half the rice. Rub the saffron in water and dot with saffron in water and dot the rice with it here and there. Put a layer of vegetables using half of them, over the rice. Spread half of the fried onions over the vegetables. Repeat the rice layer and dot with saffron. Spread the left over vegetables and then sprinkle the fried onions. Sprinkle few cashew nuts. Cover and seal with atta dough and keep for 15-20 minutes in a slow oven at 100 degree C. Break the dough seal at serving time.