Wash the rice and and soak it in some water while you go about with the rest of the preparations.

Heat the ghee in a wide pan and roast the nuts (if using) Drain and add the sliced onions and roast until golden brown. Set aside half of it and add ginger garlic paste. Saute until fragrant.

Next, add the green chillies, chilli powder, turmeric, coriander powder, cumin, and some salt. Saute until the spices are roasted - about 1 minute.

Top off with the chopped vegetables and mix well. Add the biryani masala and the chopped mint and coriander leaves (see notes on how to use whole spices).

Transfer this to your rice cooker pan and add about 2 cups water and the curd - the measurements will vary according to rice cooker used - and the soaked rice. (See notes for pressure cooker biryani method)

, When the rice is done, open immediately and give it a good stir-through when still hot. Add the reserved roasted nuts and onions. Garnish with more coriander leaves and sprinkle some lemon juice if desired.

Serve with papad or chips and a nice cooling raita.