Wash and soak basmati rice for 10-15 minutes.

In a pressure cooker, heat oil and crackle cumin seeds, bayleaf, and cinnamon stick for a few seconds.

Add soaked rice and mix gently. Add salt and water, then pressure cook for 1 whistle on low flame. Let it rest till cooker depressures completely.

Cut french beans into 2-inch pieces, dice the green capsicum, 1 medium size carrot into 2 inch pieces , green peas and prepare cauliflower florets.

Combine the vegetables with curd, turmeric powder, coriander cumin powder, kashmiri red chilli powder, achari masala, ginger garlic paste, salt, coriander leaves, and mint leaves. Mix well.

Add paneer cubes and mix gently. Marinate for 30 minutes.

Slice the onion and deep fry until golden brown to make barista.

Heat oil in a pan, add the marinated vegetables and paneer, and cook covered for 5 minutes until the vegetables are 50% cooked. Then layer the cooked basmati rice.

Squeeze lemon juice, decorate with chopped coriander leaves, and cover the pan.

Simmer on low flame for 10 minutes or place the pan on a heated tava and slow cook for 15-20 minutes.

Turn off the flame and let the biryani rest for 15-20 minutes before serving.