Rinse 2 cups basmati rice and soak for 20 to 30 minutes
Chop mixed vegetables such as carrots, beans, peas, potatoes, and cauliflower
Slice 2 onions, 2 tomatoes, and 2 green chilies
Grind or use 1 tablespoon ginger-garlic paste
Heat 3 tablespoons oil or ghee in a heavy pan
Add whole spices: 1 bay leaf, 4 cloves, 4 cardamom pods, 1 cinnamon stick, and 1 star anise
Add sliced onions and fry until golden brown
Add ginger-garlic paste and green chilies
Add tomatoes and cook until soft
Add 1 teaspoon turmeric, 1 tablespoon red chili powder, 2 teaspoons biryani masala, and salt
Add chopped vegetables and mix well
Add 1/2 cup yogurt and cook for 5 to 7 minutes
Add mint leaves and coriander leaves
Boil water in a large pot with salt and a few whole spices
Add soaked rice and cook until 70 percent done
Drain the rice
In a heavy-bottomed pot, layer cooked vegetable masala and rice
Add fried onions, mint leaves, coriander leaves, and saffron milk if using
Repeat layers if needed
Cover tightly and cook on low heat for 20 to 25 minutes
Turn off heat and rest for 10 minutes
Gently fluff and serve hot with raita or salad