To make rice: Boil soaked rice in water with bay leaves, cinnamon sticks, cardamoms, cloves, mace and star anise in spice bag. Add salt. Cook until rice is done. Drain water and remove spice bag.

To make vegetable filling: In pan over medium heat, add ghee, oil, bay leaves and shah jeera. Once cumin starts crackling, add onions and cook until translucent.

Grind ginger, garlic and green chilies to make paste. Grind soaked almonds to make separate paste. Lower flame and add ginger, green chili and garlic paste. After 1 minute, add almond paste, tomato puree, red chili powder, turmeric powder, coriander powder and kasoori methi; cook 5-7 minutes until oil separates. If spices are too dry, add 2 tablespoons water.

Add yogurt and cook 5-7 minutes while stirring continuously until boiling. Cover and cook 7-8 minutes until oil separates.

Add sugar, garam masala, salt, paneer, mixed vegetables, fried cauliflower, fried potatoes and milk. Mix well and cook 4-5 minutes until melded together. Turn off heat.

To make saffron milk: Mix warm milk with ghee and saffron. Set aside.

To assemble: Divide rice into four parts. For each part, mix in boiled and grated beetroot gently for pink rice.

First layer: In glass bowl or serving dish, add layer of white rice. Sprinkle with 2-3 teaspoons saffron milk.

Second layer: Spread half the vegetables on top, pressing gently to settle. Place layer of fried bread then sprinkle with half of mint, cilantro, pomegranate and tomatoes. Sprinkle with 2-3 teaspoons saffron milk.

Third layer: Add pink beetroot rice. Press all sides gently to lay flat.

Fourth layer: Repeat second layer without saffron milk.

Fifth layer: Top with remaining plain rice and beetroot rice. Sprinkle with remaining saffron milk and garnish with remaining mint, cilantro, tomatoes and pomegranate seeds.

Cover serving dish with aluminum foil and press tightly. Place on heavy-bottomed pan and cook on stovetop 15-20 minutes over medium-low heat.

Garnish with mixed nuts, gold foil and ghee, and enjoy.