Rinse the rice thoroughly and soak it in water for 30 minutes. In a pressure cooker, add both ghee and oil. Add bay leaf, cinnamon stick, cardamom, and chopped green chilies. Sauté for 1 minute, then add cumin seeds.

Add your choice of chopped vegetables. Once lightly fried, add the spices: turmeric powder, chili powder, coriander powder, and salt. Mix well. Add tomatoes and mix again. Fry for 2 minutes, then add the rice.

Pour ghee, saffron water, and lemon juice on top. Add water as needed, but do not add too much.

The biryani is ready. Serve hot with a drizzle of ghee. It tastes delicious!