Vegetable biryani

Ingredients
. 180 gm Basmati rice
. 5 gm cinnamon
. 5 gm cardamom
. 5 gm cloves
. A few bay leaves
. 40 gm carrot
. 40 gm cauliflower
. 40 gm green peas
. 40 gm French beans
. 2-3 tbsp sunflower oil
. 5 gm cumin seeds
. 5 gm ginger paste
. 5 gm garlic paste
. 100 gm small onion, finely chopped
. 15 gm coriander powder
. 15 gm cumin powder
. 15 gm garam masala
. 35 gm cottage cheese
. A few strands of saffron
. 75 gm clarified butter
. Coriander, to garnish
Method
Boil rice with cinnamon, cardamom, cloves and bay leaves. When cooked, strain the rice and set aside.
Cut carrots into cubes and boil with cauliflower, green peas and French beans, then set aside.
Heat the oil in a pan and add cumin seeds, ginger paste, garlic paste and onion; sauté until golden brown.
Add the boiled vegetables, along with the coriander powder, cumin powder and garam masala powder. Cook for a few minutes. Add the cottage cheese and mix well to combine.
In a serving dish, layer half the rice mix at the bottom. Spread the cooked vegetable mixture on top, and finish with the remaining rice.
Garnish with saffron, clarified butter and coriander.
Cover the pot and keep it over a low flame for 5 mins. Serve hot.