Vegetable Biryani

Wash and soak basmati rice for 30 minutes. Drain and cook until 90% done. Set aside.

Heat oil or ghee in a deep pan. Add bay leaf, cloves, cardamom, cinnamon, and star anise. Sauté until aromatic.

Add sliced onions and sauté until golden brown.

Stir in ginger-garlic paste and green chilies. Cook until raw smell fades.

Add chopped tomatoes and cook until soft and pulpy.

Mix in turmeric powder, red chili powder, garam masala, and salt. Stir well.

Add chopped vegetables and sauté for 5–7 minutes until slightly tender.

Add yogurt (if using) and mix thoroughly. Cook until vegetables are coated and semi-cooked.

Add chopped mint and coriander leaves.

In a heavy-bottomed pot, layer half of the cooked rice over the vegetable mixture.

Add another layer with the remaining rice. Drizzle saffron milk, and top with fried onions and additional mint/coriander.

Cover with a tight lid or seal with dough. Cook on low heat (dum) for 15–20 minutes.

Let it rest for 10 minutes. Fluff gently before serving.