Wash rice 2-3 times and soak in enough water for at least 30 mins.
Cook Rice in 7-8 cups of water, till 80% done. Rice grains should be grainy not very soft.
Spread rice on a plate so that the grains d not stick together.
In a pan heat ghee, fry cubed potatoes, till soft and tender. Take out the potatoes and fry carrots for 2-3 minutes.
I same ghee, add onions and fry till dark brown and crispy.
Cut bread in small pieces, fry till brown and crisp. Also fry cashew nuts and almonds.
Take curd/yogurt in a bowl, add all the dry masala powder and mix well.
Transfer curd to the pan with ghee , and cook till yogurt leaves oil. Add the vegetables, dry fruits, raisins and salt and mix well.
In a big heavy bottomed vessel spread 1-2 tbsp of curd mixed with ghee. This way the bottomed rice layer will not burn or stick to the pan.
Layer, 1/3 rice to bottom and then spread half of the vegetable curry to the rice layer.
Again, from the remaining rice,layer half of the rice above the vegetable layer and then layer the remaining rice on the top.
Layer the fried bread pieces on the rice layer and then add the nuts, fried onions and some mint leaves. Also add the saffron infused milk in the middle of the layered pulao.
Cover with the aluminium foil, put the pan on tawa or griddle and then cook on low flame for 30 mins.
Garnish with pomegranate seeds and fresh mint leaves and serve hot with some raita of your choice or just like that with any chutney..