Heat a 4 liter deep pressure pan with oil.
Add the whole spices and saute for 1 minute on medium flame.
Now, add the chopped onions and salt.
Mix and allow the onions to become soft and pink.
Add the ground spice paste and the yogurt next.
Stir to combine and cook till the mixture becomes almost dry.
Add the veggies now and mix well.
Cook for 2 minutes on medium flame.
Once done, add the soaked and drained rice.
Add 1.5 cups water and ground turmeric and mix well.
Stir in the rose water or screw pine extract.
Close the lid. Put the weight on and cook on medium heat for 1 whistle.
Once you hear the whistle, switch off the flame.
Wait for 2 minutes and then manually release the pressure by lifting the weight with the help of a ladle or a long handled spoon.
Fluff the rice with a fork.
Heat a small pan with ghee or oil.
Add the broken cashews and wait for them to begin to brown.
At this stage, add the raisins and allow them to just puff up and become plump.
Immediately add this to the biryani and mix gently.Garnishing