Rinse the rice: Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes. Drain and set aside.

Prep the vegetables: While the rice is soaking, chop the vegetables into small, uniform pieces. You can use carrots, peas, beans, or any other vegetables of your choice.

Heat oil/ghee: Heat 2 tablespoons of oil or ghee in a heavy-bottomed pan or a pressure cooker.

Sauté onions and spices: Add the thinly sliced onions and green chili to the hot oil. Sauté until the onions turn golden brown. Then, add the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Add vegetables: Add the chopped mixed vegetables and sauté for 3-4 minutes until they start to soften.

Add tomatoes and spices: Add the chopped tomatoes, red chili powder, turmeric powder, and a pinch of salt. Cook until the tomatoes turn soft and the oil starts to separate from the masala.

Mix yogurt: Lower the heat and add the yogurt to the mixture. Stir well until everything is well combined and the yogurt is fully incorporated into the masala.

Add rice: Drain the soaked rice and add it to the pan. Gently mix the rice with the masala mixture, taking care not to break the rice grains.

Cook the Biryani: Add 2 cups of water, garam masala, and salt to taste. Bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed. If using a pressure cooker, do not use the weight, just close the lid.

Garnish: Once the rice is cooked, switch off the heat. Sprinkle chopped coriander leaves, mint leaves, and saffron-soaked milk on top. You can also add fried onions for an extra layer of flavor.

Serve: Let the Vegetable Biryani rest for a few minutes, covered, to allow the flavors to meld. Then, fluff the rice gently with a fork and serve hot with raita or a side salad.

Enjoy your delicious homemade Vegetable Biryani