Vegetarian Biryani

1.Rinse the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2.In a large pan, heat ghee and add cumin seeds, bay leaf, and sliced onions. Saute until the onions turn golden brown.

3.Add the mixed vegetables and saute for a few minutes until they are slightly tender.

4.Stir in ginger garlic paste, biryani masala, turmeric powder, red chili powder, and garam masala. Cook for a minute until the spices are fragrant.

5.Add the yogurt and milk to the pan. Mix well and cook for another 2-3 minutes.

6.Gently fold in the soaked basmati rice. Add salt, mint leaves, coriander leaves, green chilies, and lemon juice. Pour enough water to cover the rice.

7.Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes until the rice is cooked and the flavors are infused.

8.Once done, fluff the rice gently with a fork. Serve hot with raita or a side salad.