Begin by heating 2 litres of water in a large pan and adding 1 tsp of salt to season the water. Add cloves, cinnamon, green cardamom, and mace flakes to the pan, followed by rice.

Cook the rice on medium flame until it is 70% cooked, then strain it and spread it out on a large plate.

In a separate pan, boil 2 cups of water and add green peas, cauliflower florets, carrots, and French beans. Simmer the vegetables for 5 minutes, then drain the water and set the vegetables aside.

Next, heat 4 tbsp of oil in a biryani handi and fry sliced onions until they turn golden brown. Add garlic paste and ginger paste and cook for a minute, then add green chilies, coriander, and mint leaves and cook for another half minute.

Add curd and simmer on low heat for a minute, then add turmeric powder, red chili powder, and salt to taste and cook for 1-2 minutes.

Add the steamed vegetables to the masala and cook for 2-3 minutes. Turn off the flame after 3 minutes and prepare to assemble the biryani.

Place an iron griddle on the flame and remove half of the cooked vegetables from the pan. Spread half of the cooked rice on top of the vegetable layer, spreading it evenly.

Add some mint leaves and chopped coriander leaves, then pour in saffron-infused milk and clarified butter to complete the first layer.

For the second layer, spread the remaining vegetables evenly, then spread the remaining rice and add mint leaves, coriander leaves, clarified butter, and saffron-infused milk.

Finally, add screwpine water (kewra water) to complete the second and final layer.

Cover with a foil and cook on low flame for 20 mins.

Serve Vegetarian Lucknowi Biryani with raita / salad / roasted papad on the side