First of all, add saffron to warm water and keep aside. Now, in a mixing bowl, add everything listed under marination category, and mix well. Keep it aside for 30-40 minutes.
Take a heavy bottomed pan/kadhai and heat ghee/clarified butter in it. Once hot, fry cashews and raisins till they are golden and take them out on a kitchen towel.
Now to the same ghee in the pan, add asafoetida, cumin seeds, cinnamon stick, black Cardamom and peppercorns and sauté for a minute. Add chopped onion and saute them till they are translucent.
Add Biryani Masala, salt, chopped tomatoes and green chillies and roast this until it starts leaving oil.
Now add the marinated vegetables and 1/3 cup water and let it cook on medium flame for 10 minutes.
In an another pan, bring 4 cup of water to boil. Add cloves, black cardamom, green cardamom, peppercorns and bay leaves to it. Add salt, oil and lemon juice to it and give a stir.
Now add soaked rice to it and let it cook till the rice are 90 percent done. It will take around 8-10 minutes. Drain them in a colander and keep aside.
By this time, the vegetables would have cooked. Switch off the flame. Now take out half of the cooked vegetables in a bowl, layer half of cooked rice in the pan over cooked vegetables and spread chopped coriander, mint, fried onions, cashews, raisins and half of saffron water.
Again layer the rest half of cooked vegetables which we took out in the bowl, and repeat the above process of layering rice, mint, coriander, cashews and raisins topping it up with rest of saffron water. Add kewra water and orange colour mixed with water.
Cover the pan with lid and let it cook for 20 minutes on the lowest flame.
Biryani is ready. serve it with onion tomato Raita and enjoy.