Add some black cardamom, five cloves, half inch stick of cinnamon with rice in boiling water. Drain excess water and put aside .
On a heated pan, add the spices along side herb and caraway seeds and roast. Add carrot, French beans, onions, cauliflower floret, green peas and ginger-garlic paste mixed with a touch water. Cover and cook for 2 minutes.
Now add tomato puree to the vegetables along side Turmeric Powder, Red Chilli Powder, Coriander Powder and half tsp Shahi Biryani Masala and blend well.
Whisk yoghurt with perfume and saffron. Arrange a layer of rice at rock bottom during a thick bottomed pad, followed by a layer of vegetables and a layer of rice.
Add Shahi Biryani Masala, coriander leaves, mint leaves and yogurt mixture. Cook for 10 minutes. Let it represent five minutes. Serve hot with Raita.