First, wash and soak the rice in 2 cups of water for atleast 20 mins. In a thick bottomed pan, heat ghee. Add all the items under Biryani masala tempering and fry for 10-20 secs. Add cashews (if using) and fry until golden brown. Add chopped onions along with slit green chillies. Fry until translucent.

Add ginger garlic paste and fry for 2 mins until the raw smell is gone. Add finely chopped coriander and mint leaves. Once they are wilted, add chopped tomatoes. Keep cooking until the tomatoes are mushy.

Add turmeric powder, coriander powder, red chilli powder and garam masala powder. Keep frying until the raw smell of the powders is gone. Add chopped vegetables and stir fry.

Keep frying the vegetables on low flame for 2-3 mins. Add ¼th cup of the water to the vegetables and cook on medium flame until the vegetables are half cooked. Add the water used to soak the rice and add salt as required. Let the water come to a boil.

Add the soaked rice to the boiling water. Reduce the flame to low and keep the Biryani covered. After 12-15 mins, as all the water is absorbed and the rice looks cooked, switch off the flame. Let the Biriyani rest for 7-10mins before mixing it all up.

Serve hot with extra fried cashews/ghee with onion raita or thick curd/yogurt on the side.