Rinse rice in cold water, then place it in a medium bowl and cover with water. Soak for 30 minutes.

In a medium pot over medium heat, warm the milk. Remove from heat and stir in the saffron. Set aside to steep.

Drain the soaked rice and transfer to a medium pot. Add cardamom, cloves, cinnamon, bay leaf, salt, cumin, and 1 1/2 cups cold water.

Bring to a boil, cover, and cook on low until the water has evaporated and rice is tender, about 10 to 12 minutes.

Remove the pot from heat. Discard the cardamom, cloves, cinnamon, and bay leaf. Fluff the rice with a fork and set aside.

In a large heavy pot over medium heat, melt 2 tablespoons of ghee. Add the sliced onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until caramelized and browned, about 12 to 15 minutes. Transfer onions to a bowl.

In the same pot over medium-low heat, melt the remaining 2 tablespoons of ghee. Add cardamom, cloves, cinnamon, bay leaf, garam masala, turmeric, cumin, black pepper, and cayenne if using. Cook while stirring for about 30 seconds until fragrant.

Add the potato and cauliflower. Cook, stirring frequently, until tender for about 8 to 10 minutes.

Then add the carrot, garlic, and ginger, cooking until fragrant and tender, about 5 minutes.

Stir in the yogurt, lime juice, and mint. Season with the remaining 1 teaspoon of salt, and cook until some liquid has evaporated, about 1 to 2 more minutes. Discard the spices.

In a large serving dish, layer half the rice, top with half the vegetable mixture and half the caramelized onions. Repeat the layers with the remaining rice, vegetables, and onions.

Drizzle the saffron milk over the top and garnish with cashews, apricots, and mint.