Rinse and soak 2 cups basmati rice for 20–30 minutes
Chop mixed vegetables like carrots, beans, peas, potatoes, and cauliflower
Slice 2 onions, chop 2 tomatoes, and slit 2 green chilies
Heat oil or ghee in a pot
Add whole spices: bay leaf, cinnamon, cloves, cardamom, and cumin seeds
Add sliced onions and fry until golden brown
Add ginger-garlic paste and cook briefly
Add tomatoes, green chilies, and salt
Add biryani masala, turmeric, and chili powder
Add chopped vegetables and mix well
Add yogurt and cook until vegetables are partly done
Add mint leaves and coriander leaves
Boil water separately with salt and whole spices
Add soaked rice to boiling water and cook until 70 percent done
Drain the rice
Layer the cooked vegetables and rice in the pot
Add fried onions, mint leaves, coriander leaves, and saffron milk if using
Drizzle ghee over the top
Cover tightly and cook on low heat for 20–25 minutes
Let it rest for 10 minutes
Gently mix and serve hot with raita or salad