Plain Kofta Biryani

Ingredients
2 cups of good quality basmati rice(soaked for 30minutes)
Salt to taste
1 bay leaves
1" cinnamon stick
1 black cardamom
2 cloves
2 green cardamom
1 tsp cumin
5-6 black pepper corn
1 star aniseed
1/8 tsp nutmeg powder-jaifel
1 piece of mace-javatri
1 tsp Kevda water
1 medium carrot-grated
1/3 cup frozen peas
1" piece ginger-juliend
1/4 cup milk
2 1/4 cup water-depends on rice quality
1/4 cup oil
For the Kofta/meatballs
250 g ground chicken
1 small onion-finely chopped/grated
Salt to taste
1/4 tsp red chili flakes
1/4 tsp red chili powder
1/8 tsp turmeric-optinal
1 tsp cumin powder
1/2 egg-optinal
2 tsp quick oats-optinal
2 tbs oil for frying the kofta & veggies

Method
For the kofta:
In a large bowl combine the kofta ingredients and mix well to all combined, then make walnut sized balls out of this mixture once done, keep them in fridge for 10 minutes, then Heat oil in a non stick pan and gently drop the small meatballs and fry until gets nice golden color from all sides(don't fry too long) once fried keep them a side.
For the veggies:
In the same oil add grated carrots & peas and sauté for 3-5 minutes until fry well, once done keep a side to use later.
For the plain Biryani:
Heat oil in a pan add whole garam masala (except nutmeg, mace, star aniseed, ginger julien) to it n fry, then add water & salt, bring it to boil, once water boiled add drained rice to it along with star aniseed, nutmeg powder, mace piece, stir well (check salt at this point, add more if needed) let it cook until water absorb, once all the water absorbed place pan fried Kofta/meatballs,grated carrots & peas, milk & kevra water, sprinkle some cumin seeds on top, cover with lid and simmer on lowest heat for 5 minutes, after 5 minutes turn off the heat (don't open the lid at once let it rest for 4-5minutes) Delish plain Biryani with pan fried kofta & vegetable is ready to be served.
Serve with cumin yogurt(I served with cumin yogurt & Kofta Aloo with gravy)