Wash and soak the rice for 15 minutes .

Drain all the water.

Heat oil in a heavy bottom pan.

Add all Whole spices , sauté for a few seconds .

Add the drained rice and roast till there's no moisture . Be careful not to break the rice .

Add milk, water and salt .

Let the rice cook on full flame till 80% rice is cooked.

At this point there should be some water too.

Simmer the gas , cover the rice and keep some heavy object on the lid . I normally keep by brass mortar and pestle.

Once the rice is done keep covered.

Heat 1 tbsp oil and sauté the onions till pink.

Add ginger garlic paste. Sauté again.

Add blanched, puréed spinach.

Add all spices and sauté for 2 minutes.

Add milk to get it to pasty consistency.

Add boiled peas and cubed paneer.

Add more milk and cook for another 2 minutes.

Heat oil.

Add onion and capsicum and sauté for a minute.

Add ginger garlic paste.

Toss for a minute and add chopped tomatoes , cook till mushy.

Add red chilly powder , turmeric powder , Biryani masala and salt.

Mix well and add the tomato purée .

Add the chopped boiled carrot and boiled French beans.

Mix well and keep aside.

Take a round steel container .

Grease it well on sides and bottom.

Arrange cherry tomatoes and boiled broccoli flowers in a decorative pattern .

Spread a layer of rice.

Press this layer with the help of either a greased steel bowl or a lid .

Sprinkle some fried onions.

Spread the prepared spinach layer.

Now spread another layer of rice , pressing with a bowl in a similar manner.

Next layer the rice with tomato layer.

Again sprinkle fried onions.

The last layer is of rice .

Press the rice again .Since the rice is hot pressing will compress them and they will stick .

After this close the lid of the container .

After a while invert the container upside down on your serving plate.

Garnish with roasted seeds, nuts , beans and cherry tomatoes.

Enjoy the Biryani with curd.