Cooking rice for veg biryani recipe:

Rinse the rice very well in water till it runs clear of starch. then soak the rice for 30 mins in enough water. after 30 minutes drain the rice.
heat water first in a deep bottomed pan. add all the whole spices.
cook the rice till the grains are 75% cooked.
drain the rice in a colander and keep aside.

Preparing biryani masala powder:

In a spice grinder, grind all the spices mentioned for the biryani masala to a powder. keep aside.

Making vegetable gravy for biryani recipe:

Heat oil in the pressure cooker or pan.
add the thinly sliced onions. saute them on a low to medium flame, till they get golden. then remove 1/4 cup of the fried onions and keep aside.

Now add the ginger-garlic paste to the 3/4 of the browned onions in the cooker or pan.
stir and saute till the raw aroma of ginger-garlic goes away.
now add the freshly ground biryani masala & red chilli powder and stir.

Add the mix chopped vegetables and stir for some 3-4 mins on a low flame.
reduce the flame and add the whisked yogurt slowly, keep stirring it.

Now add water and salt. stir very well and cook the vegetables till it gets tenderize.

Assembling and layering Veg Dum Biryani:

In a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.

Arrange half of the veg gravy in a pan, now spread half of the cooked basmati rice on top of the veg layer.
sprinkle half of the mint leaves, 1 tbsp oil/ghee and the saffron milk.

Also add half of the fried onion evenly on this layer.
top this layer with another layer of veg gravy. then again the rice layer.
and finally with mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions and cover the top with aluminium foil.

Then first heat up a tava and then keep the veg biryani pan on the tava on low flame for 20-25 minutes or till done.

Serve dum veg biryani hot with some raita, pickle, salad and papad.