Wash basmati rice and soak for 30 minutes.

In a handi, boil water with salt and whole spices.

Add soaked rice and cook until almost done. Drain and set aside.

Warm milk in a saucepan and soak saffron in it.

Caramelize sliced onions in a kadai with oil and salt. Set aside.

In the same kadai, shallow fry cubed potatoes with salt. Set aside.

Boil remaining vegetables (except capsicum) in water until half-cooked. Drain and reserve the stock.

Squeeze excess water from soy chunks.

In another vessel, heat oil and sauté whole spices until aromatic.

Add chopped onions and capsicum and sauté until translucent.

Add ginger garlic paste and sauté until raw smell vanishes.

Add turmeric and chopped tomatoes, cover and cook.

Add dry spice powders and mix well.

Puree spinach with other ingredients for palak puree.

Add palak puree and mix well. Stir on high flame.

Add beaten curds to the gravy and stir continuously on high flame.

Add soya chunks and mix well. Cover and cook.

Add boiled vegetables and salt to taste. Mix well.

Add fried onions (reserving some for garnish).

When gravy has thickened, switch off heat.

Heat a thick griddle on the stove top.

Place a handi on the griddle.

Layer the biryani: gravy, rice, ghee, fried onions, potato cubes, coriander leaves, and mint leaves.

Repeat layering, finishing with caramelized onions on top.

Make holes and pour saffron milk into the biryani.

Cover with aluminum foil and shut the lid tightly.

Keep on medium heat for dum. High heat for 3 mins, then low heat for 6-7 mins.

Keep covered for a few more minutes.

Open and mix or serve in layers.