My Mother's Bengali Vegetable Biryani

Directions

1. Make the Biryani Masala Mix: In a small nonstick skillet over medium heat, toast the chile, cinnamon, cumin, bay leave, cloves, cardamom, peppercorns, and mace, if using, stirring, for 2 to 3 minutes, until fragrant.
2. When cool enough to handle, transfer the chile mixture to a coffee or spice grinder. Add the nutmeg and pepper and process until smooth; set aside.
3. Make the Vegetable Curry: In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Add the cauliflower; season with a generous amount of salt. Cook, tossing, for 7 to 8 minutes, until golden brown. Using a slotted spoon, transfer to a bowl or plate.
4. Without wiping the skillet, heat 1 tablespoon of the oil over medium heat. Add the beans; season with salt. Cook, stirring, for 4 to 5 minutes, until halfway cooked. Add the carrot and cook, tossing occasionally, for 4 to 5 minutes, until cooked through. Add the peas, cook for 2 more minutes to warm through, then use a slotted spoon to transfer to another bowl or plate.
5. Without wiping the skillet, heat the 2 remaining tablespoons of the oil over medium-high heat. Cook the onion, stirring, for 5 to 6 minutes, until golden brown. Add the ginger and garlic and cook, stirring, for 2 to 3 minutes, until softened. Add the cauliflower, beans, carrots, peas, yogurt, and 1 teaspoon of the biryani masala; season with salt. Cook, stirring occasionally, for 5 to 6 minutes, until the gravy is cooked through.
6. Make the Rice: Set a colander over the sink. In a large pot, combine the water and salt and bring to a boil. Add the rice, bay leaves, and cardamom. Cook for 8 to 10 minutes, until the rice is mostly cooked through. Strain the rice; discard the spices. Divide the rice among 3 plates (you will color one of these with saffron in later a step).
7. Cook the Potatoes: In a medium saucepan, combine the potatoes, water, kewra water, and turmeric; season with salt. Cook, uncovered, for 8 to 10 minutes, until the potatoes are fork-tender.
8. Make the Saffron Milk: In a small saucepan over medium-high heat, bring the milk to a boil. Reduce the heat to medium-low, add the saffron, and stir well to combine.
9. In a small bowl, mix half of the saffron milk with one plate of the rice to give it color; reserve the remaining saffron milk.
10. Make the Topping: In a medium nonstick skillet over medium-high heat, heat the oil until hot. Fry the onion, stirring frequently, for 5 to 8 minutes, until brownish-red. Transfer to a plate.
11. Wipe out the pan, then heat the clarified butter over medium-high heat. Fry the cashews for 2 to 3 minutes, until golden in color. Add the raisins and mix well. Cook for about 1 minute, until warmed through.
12. Bake and Assemble the Biryani: Heat the oven to 400°F. Brush a 4-quart baking dish with ghee. Arrange a layer of the rice on the bottom.
13. Arrange some of the potatoes, some of the cooked vegetables, and 1 teaspoon of the biryani masala on top for the second layer.
14. Add the saffron rice, the remaining potatoes and vegetables, and ½ teaspoon of the biryani masala; cover the second layer well with the remaining rice. Finish with the fried onion, fried cashews and raisins, and another ½ teaspoon of the biryani masala.
15. Add the kewra water and rose water to the remaining saffron milk. Drizzle over the biryani.
16. Cover the container with foil and bake for 30 minutes. Let cool on a wire rack for 10 minutes before uncovering. Garnish with the mint and serve with the raita.