Boil water in a deep non-stick pan, add some peppercorns, cloves, cinnamon, caraway seeds, green cardamoms, salt and some ghee and bring to a boil. Add rice and cook till the rice is 34th done. Drain and keep aside
Heat 1 tablespoon ghee in a non-stick pan, add almonds and cashewnuts and sauté till lightly browned. Set aside.
Add remaining peppercorns, cloves, cardamoms, cinnamon, bay leaf to the same pan and sauté for half a minute. Add French beans, babycorn, green peas and sauté till soft.
Mix yogurt and cornflour in a small bowl and add this to the pan.
Add turmeric powder, red chilli powder, biryani masala, garam masala powder and salt and mix well.
Add fried nuts, paneer and mix well.
Add mint leaves and coriander leaves to the gravy and mix well. Add some water and rice.
Mix butter, fresh cream and saffron in a 2nd bowl.
Put the cream mixture to the biryani.
Cover the assembled biryani with a tight-fitting lid and seal the edges with atta (dough). Cook for 15-20 minutes.
Serve hot garnished with coriander and mint leaves.