First wash and soak the rice for half an hour. Drain and keep aside.
Take a heavy-bottomed pan and heat oil in it. Once it is hot, sauté the cloves, cinnamon stick, bayleaf, cardamoms and cumin seeds until they begin to crackle.
Add onions and stir fry till transparent. Stir in the ginger paste, red chilli powder all the vegetables along with white pepper and salt. Cook for few minutes.
Now stir in the drained rice and water. Bring to a boil, lower heat, cover and cook till the rice is almost done.
Remove the lid, sprinkle slit green chillies, fried onions, javitri powder, lemon juice, ginger, cashewnuts, green coriander and cream. Seal the lid with dough and cook on very low flame for 10 to 15 minutes. Serve hot along with yoghurt.
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