Vegetable Biryani

Wash rice multiple times and soak for at least 30 minutes; then boil in salted water with whole spices until 70% cooked.

In a large bowl, marinate all the vegetables with curd, ginger-garlic paste, biryani masala, and salt for 20 minutes.

Heat ghee in a heavy-bottomed handi and sauté some whole spices until they release their fragrance.

Add the marinated vegetables to the handi and cook on medium flame until they are half-done and the gravy is thick.

Start layering by spreading half of the partially cooked rice over the vegetable layer.

Sprinkle half of the fried onions, mint, and coriander leaves over the rice layer.

Repeat with the second layer of rice and the remaining fried onions and herbs.

Pour the saffron milk and a little melted ghee over the top layer for color and aroma.

Seal the handi with a tight lid or aluminum foil to trap the steam for the Dum process.

Cook on a very low flame for 15-20 minutes, then let it rest for 10 minutes before gently fluffing and serving.