Gather and prepare all ingredients.

Roast cloves, cardamom, peppercorns, fennel seeds, cinnamon, star anise, and stone flower in a pan for about a minute until fragrant.

Grind the roasted spices into a fine powder to create the Biryani Masala.

Heat ghee in a pressure cooker over medium heat.

Add onion, ginger, and garlic and sauté until the onions soften.

Add tomatoes and cook until softened.

Add carrot, green beans, potato, and green peas to the pressure cooker.

Add the Biryani Masala, coriander powder, and red chilli powder. Sauté for a few minutes until the vegetables are coated with the masalas.

Stir in mint leaves and salt.

Add 2 cups of water and pressure cook the biryani for 2 whistles.

Reduce the heat to low and simmer for 3 minutes, then turn off the heat.

Allow the pressure to release naturally.

Open the cooker and let the biryani rest for a minute before stirring.

In a separate pan, heat ghee over medium heat.

Add cashew nuts and roast until golden and crisp.

Stir the roasted cashews into the biryani.

Transfer to a serving bowl.

Serve hot with Tomato Onion Raita and Paneer Kurma.