Wash and Soak rice in water for 30 mins.
Heat 750 ml water on a vessel,add star anise,black pepepes,green Cardamon,black Cardamon,cloves,Javitri,bay leaves,green peas,bay leaf,cinnamon powder,salt,lemon juice to the boiling water.Now add rice and parboil it..The rice should be only 60 percent cooked.
Once done,strain extra water add 2 tsp ghee on the rice so that each grain of rice is separated properly.Mix well and keep aside and cool it at room temperature.
Grind the masala mixture (onion,garlic,ginger,chillies,carrots,poppyseeds) to fine paste and keep aside.
For making gattas,take a large mixing bowl,add besan,cumin seeds,turmeric powder,red chilli powder,ginger garlic paste,salt,oil, Yoghurt and knead into stiff dough by using little water.
Divide the dough into 4-5 equal portions and form long thin elongated rolls.boil enough water and add the elongated rolls and boil for 10-15 min.
Transfer it on clean cloth and let it dry for 15 min.Cut 1 inch long gattas and keep aside.
Heat ghee in a wok.Fry potatoes,cashews,gattas,cauliflowers,bread croutons one by one till golden and keep aside.
In the same wok with leftover ghee,saute the masala mixture grinded before.Add 1 tsp each turmeric powder,red chilli powder,coriander powder,1/2 tsp garam masala and curd.Keep stirring continuously till ghee releases.
Now add 1/2 bowl each french beans,capsicum,carrots and onions and cook for 5 mins.
Add paneer,mint leaves,coriander leaves, fried cauliflower florets,potatoes,gattas,cashews,croutons.Mix well.Finally add salt and keep aside.
Divide rice into two equal portions.mix kesar soaked milk in one portions of rice,if required you can add little yellow colour.Let the other portion of rice be white in colour.
Take a thick brass vessel.Grease ghee in the base and arrange 1 bay leaf on it.
Spread one layer of kesar mixed rice in the vessel.Spread the layer of thick masala on it.
Spread the next layer of white rice on it and again the masala mixture.you can add extra gattas if you wish.
Repeat the same process of arranging kesar soaked rice with masala on it and again with white rice.
Sprinkle gattas on the top and close with a lid.place the vessels on slow flame for dum for 25-30 mins.If required you can put tawa under it so that base of the biryani doesn't get burnt.
Serve hot dum biryani in any parties.
