Soak the basmati rice in water for about ½ hour. Drain the rice in a colander and keep it ready.
Grind all the ingredients mentioned under the ‘to grind’ list. Keep it aside.
In a wide pan, heat the oil and ghee and add the dry spices; fennel seeds, bay leaf, cinnamon, cardamom, star anise. Fry it for a minute until they are aromatic.
Now add the thinly sliced onions and sauté until the onions are translucent.
Add the dry powders; turmeric powder, red chili powder and garam masala and sauté for a minute.
Now add the tomatoes and the yogurt and fry until the tomatoes are mushy and oil separated from the mixtures. This could take 5 to 7 minutes in medium high heat.
Add the ground paste and mix well. Fry the mixture for about 3 to 4 minutes.
Add the vegetables and mix well. Cover and cook the vegetables until they are half way cooked. Make sure you cook the vegetables in low heat. Sprinkle a little water if they start sticking to the bottom of the pan.
Add the drained rice and mix gently.
Add the water needed to cook the rice along with salt and then transfer it to the rice cooker. If preferred the biriyani can be cooked in the stove top. Make sure you cook the biriyani in low heat, covered, if cooking on stove top.
Once the rice is cooked, take it off the heat and let it sit for 10 minutes.
Fry the cashews and raisins in a teaspoon of ghee and then add it to the vegetable biriyani. Then gently fluff with a fork and serve warm with raita.