Partially cook basmati rice in boiling water with whole spices. strain and keep aside. prepare vegetable gravy by sautéing whole spices, onion, ginger-garlic paste, tomato purée, dry powdered spices, salt, boiled vegetables, yogurt, and fresh cream. assemble by layering rice on top of vegetable gravy, topping with fried onions, mint leaves, coriander leaves, fried cashews, ghee, and saffron water. seal with dough and cook on dum for 25-35 minutes.