Heat ghee/oil in a pan, and add bay leaf, cloves, cardamom, cinnamon stick, shahi jeera, star anise, black cardamom, kalpasi, and mace. Let them crackle for a few seconds.
Add onions, little salt, green chillies, and saute until the onions are translucent.
Then add ginger garlic paste and cook until the raw flavour is gone.
Now add tomatoes and cook till they turn soft.
Add all the vegetables, stir, and fry for 5 minutes over low heat.
Then add coriander powder, garam masala, turmeric, biryani masala, salt, chilli powder, and give it a good stir.
Pour half a cup of whisked curd, mix well and cook till the vegetables are half done.
Finally,add mint leaves, and mix well.
Switch off the flame and transfer the vegetables into the rice cooker.
Add the soaked rice along with 4.5 cups of water to the vegetable mix.
Seasoning with some salt and mix well.
Now cover the lid and cook until rice is cooked.
Rest it for 5 - 10 minutes & fluff up the biryani carefully with a fork.
If you are using the pressure cooker, cook the biryani for 2 whistles on medium flame. To get softer rice, you can also pressure cook for 3 whistles. Once the pressure settles down, remove the lid and gently fluff the rice.
Serve hot with yourchoice of raita like onion raita or cucumber raita.