Wash and soak rice for 30 minutes.

In a pan heat oil.

Add in the cloves, bay leaf, cinnamon, star anise and fennel seeds.

When they splutter, add in chopped onions.

Saute them until golden.

Add ginger garlic paste and coriander, mint and green chilly paste.

Saute until it oozes oil.

Now add tomato and cook on low flame covered for 2-3 minutes until they are mushy.

Finally add in the drained basmati rice and mix it for two minutes.

Add salt, turmeric powder and water.

Bring it to boil.Keep on cooking rice until 75% done.

Cover and keep flame low.

Cook for another 5-10 minutes until the whole water content has evaporated.

Remove from flame and set aside for 10 minutes.

Fry cashew nuts in a teaspoon of ghee and add it as a garnish for the biryani.

Serve it with a curry and raitha.