Cook rice:

Soak rice for about 20 minutes. Drain excess water. Set aside.
Heat oil in a large saucepan over medium-high heat. Add bay leaf, cinnamon stick and cloves. Sauté, stirring, for a minute. Add plenty of water (approximately 5 cups) to cook rice. Add lemon juice. Season with salt. Bring to boil. Add rice. Stir gently. Cook rice for 5-6 minutes or until tender. (Check instructions on the package for cooking time). Drain excess water. Set aside.

Saffron milk:

Combine saffron and milk in a small bowl. Set aside.

Vegetable mixture:

In a small bowl, combine together Shan Bombay Biryani spice mix and ½ cup water. Set aside.
Heat ghee and oil in a large frying pan over medium-high heat. Add bay leaf, cinnamon stick, cloves and cumin seeds. Sauté,
stirring, for a minute. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned. Add ginger and garlic. Sauté, stirring occasionally, for a minute or until fragrant.
Add tomatoes. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and turn mushy. Add Shan Bombay
biryani spice mixed with water. Sauté, stirring, for 1-2 minutes. Add
vegetables, yogurt and coriander leaves. Season with salt. Add water to veggies. Cook for about 5-7 minutes or until the vegetables are tender.

Layer biryani:

In a heavy bottomed pan, add half of vegetable mixture. Top with half of cooked rice. Pour in half of rose water and saffron milk. Sprinkle with half of fried onions, chopped herbs, fried raisins and
cashew nuts. Continue layering with remaining vegetable mixture, cooked rice, rose water, saffron milk, fried onions, raisins, cashew nuts and chopped herbs. Cover the pan with aluminium foil. Place a tight fitting lid on top. Place the pan over low heat and ‘dum’ for 10 minutes. Serve biryani with pickle, raita and pappadums.