Royal Garden Vegetable Dum Biryani

Heat oil in a deep pan and fry the thinly sliced onions (from 2 onions) in batches on medium heat until deep golden brown and crispy, about 12-15 minutes total. Drain on paper towels and set aside — these are your birista.

Bring a large pot of water to a rolling boil with the bay leaf, cloves, cardamom, cinnamon, and 1 tablespoon of salt. Add the drained soaked rice and cook until 70% done (the grain should still have a firm white center when you bite it), about 5-6 minutes. Drain and set aside, reserving the whole spices in the rice.

Heat 2 tablespoons of ghee in a heavy-bottomed pot. Add the chopped onion and cook until golden. Add ginger-garlic paste and green chilies, cooking for 1 minute.

Add all the vegetables, turmeric, red chili powder, and biryani masala. Stir well and cook for 5 minutes. Add the whisked yogurt and cook for another 3-4 minutes until the masala coats the vegetables. Season with salt.

Begin layering in the same pot: spread the vegetable masala evenly as the bottom layer. Top with half the parboiled rice, then scatter half the fried onions, half the mint, and half the cilantro. Repeat with remaining rice, onions, mint, and cilantro.

Drizzle the saffron milk and remaining 2 tablespoons of melted ghee over the top layer. Cover tightly with aluminum foil, then press the lid down firmly to seal.

Cook on high heat for 3 minutes to build steam, then reduce to the lowest possible heat and cook (dum) for 25 minutes. Do not open the lid during this time.

Turn off the heat and let it rest for 5 minutes. Gently fluff the biryani from the bottom with a wide fork, mixing the layers carefully without crushing the rice. Serve with raita.