grind everything given under "to grind raw" and keep it ready.
heat oil and ghee in a thick bottomed vessel, fry onions until pink and then add cashews. fry until brown.
strain and keep it aside.
in the same pan, add cinnamon, cloves, bay leaf, black cardamom, green cardamom, mace strand and stone flower.
further add chopped vegetables and fry for a minute.
add curd, salt, lemon juice, soaked soya chunks and fry again for a minute.
lastly add chopped mint leaves, chopped coriander leaves, kasuri methi and garam masala. mix well.
add 1/4 cup water and let all the vegetables cook in simmer.
meanwhile, boil 4 cups water in a vessel and add ghee, fried onions, star anise, cinnamon, cloves, cardamom, rose petals, lemon juice, salt, chopped mint leaves, chopped coriander leaves
mix well and when it comes to rolling boil, add washed rice and cook in medium flame until 3/4th done.
strain and add rice to the vegetables in three parts while the rice is getting cooked. by 10 minutes, add all the rice to the vegetables.
place a iron tawa over the stove, place the vegetable pan, layer teh rice, spread it over gently and add chopped coriander, chopped mint leaves, saffron milk, fried onions and cashews.
spread over gently. close the vessel with a plate and place a heavy weight over it.
let it cook in medium heat for 15 minutes. switch off and open after 5 minutes.
gently fluff it over and serve.