Flavorful Vegetable Biryani

1Wash and soak basmati rice (2 cups) in water for 30 minutes. Drain and set aside.

2In a bowl, mix yogurt (½ cup), turmeric powder (1 teaspoon), red chili powder (1 teaspoon), and garam masala (1 teaspoon). Add mixed vegetables and marinate for 15-20 minutes.

3In a large pot, heat ghee (¼ cup) and oil (¼ cup). Add cinnamon stick (1), cloves (3-4), cardamom pods (3-4), and cumin seeds (1 teaspoon). Saute until fragrant.

4Add sliced onions and sauté until golden brown. Add the marinated vegetables and cook for 5-7 minutes.

5Layer half of the cooked vegetables at the bottom of the pot. Top with half of the soaked rice. Repeat the layers.

6Dissolve saffron strands (½ teaspoon) in warm milk (¼ cup) and drizzle over the rice. Sprinkle mint and coriander leaves on top. Cover with a lid.

7Cook on low heat for 20-25 minutes until the rice is cooked and vegetables are tender. Fluff the biryani gently before serving.

8Serve hot with raita or cucumber salad.