Soak 2 cups of basmati rice in water for 30 minutes.

In a large heavy-bottomed pot, heat ghee\oil over medium-high heat. Once hot, add cinnamon stick, green cardamom pods, cloves, bay leaf, and cumin seeds to the pot. Fry the spices for a few seconds until fragrant.

Add sliced onion and green chillis to the pot and fry until pinkish.

Add ginger-garlic paste and fry for a few seconds.

Add tomato puree and cook for 2-3 minutes until it slightly thickens and the oil oozes out.

Add turmeric, coriander powder, biryani masala, kashmiri red chilli powder and salt.

Add curd (yogurt) to the pot. Mix well.

Add the chopped vegetables (cauliflower, potatoes, diced carrots, peas, and sliced capsicum) and fry for 5-7 minutes until slightly softening.

Drain the soaked basmati rice and add it to the pot. Mix well with the vegetables.

Add 2 cups of water to the pot and bring it to a boil. Then, lower the heat to a simmer, cover the pot, and let the rice cook for 10-15 minutes until it absorbs all the water and becomes tender.

Once the rice is cooked, gently mix the rice and vegetables with a spoon or flat ladle.

Cover and let the biryani rest for a few minutes.

Serve hot with raita and papad.