Step-by-Step Recipe:

1. Prepare the Rice:

• Rinse the basmati rice in water until it runs clear, then soak it in water for 30 minutes. Drain and set aside.

2. Cook the Vegetables:

• Heat ghee or oil in a large pot. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
• Add sliced onions and sauté until they turn golden brown. Add gingergarlic paste and green chilies, and cook for another minute.
• Add chopped tomatoes and cook until they soften. Stir in the mixed vegetables, turmeric powder, and biryani masala powder. Cook for about 5-7 minutes until the vegetables are slightly tender.

3. Add the Rice:

• Add the soaked and drained rice to the pot and gently mix it with the vegetables.
• Pour in 4 cups of water and add salt to taste. Bring to a boil.

4. Cook the Biryani:

• Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for about 20 minutes or until the rice is cooked and all the water is absorbed.
• Once cooked, turn off the heat and let it sit covered for another 10 minutes.

5. Garnish and Serve:

• Fluff the biryani gently with a fork. Garnish with chopped coriander and mint leaves.
• Serve hot with raita (yogurt dip) or pickle on the side.