Heat ghee and oil in a pan over medium-high heat. Sauté cinnamon, cloves, bay leaf, cumin seeds and fennel seeds for a minute. Add minced ginger and garlic. Sauté for one minute or until it is aromatic. Add green chilies, and sauté for another minute. Add turmeric, red chili powder, garam masala, ground cumin and ground coriander. Sauté for a minute.

Add tomatoes, and sauté, stirring occasionally, for 2-3 minutes or until the tomatoes start to break down. Add green beans, carrots, cauliflower, paneer and yogurt. Season with salt. Pour in water to cover the vegetables. Cover and cook, stirring occasionally, for about 5-7 minutes or until the vegetables are tender.

Add green peas and coriander (cilantro) leaves. Cover and cook again for another 2 minutes or until the sauce has a semisolid consistency. Remove from heat. Set aside.

Place saffron and milk in a small bowl. Set aside for 10 minutes.

Wash rice in cold water until the water runs clear. Soak rice for about 20 minutes. Drain. Set aside.

Heat 1 tablespoon oil in a large pot over medium-high heat. Sauté cloves, cinnamon, and bay leaf for about one minute. Pour in 5 cups water. Add ground cardamom and lemon juice. Season with salt. Stir. Bring to the boil. Add soaked rice. Stir gently. When half done, drain and set aside.

Place half of veg masala in a heavy bottomed pan in a single layer. Top with a layer of half of cooked rice. Pour in half of saffron milk. Sprinkle with 1 tablespoon coriander (cilantro) leaves and 1 tablespoon mint leaves.

Place the remaining veg masala in a single layer on top of the herbs followed by the remaining rice. Pour in rest of saffron milk and scatter over the herbs. Pour ghee on top. Cover tightly with a lid. Place the pan over low flame, and cook for about 10-12 minutes.

Garnish with fried onions, cashews and raisins if you like.