STEP 1Cook the rice for 7-8 minutes or until the rice is 85% cooked on medium flame.
STEP 2Drain the water once done and keep the rice aside.
STEP 3Soak saffron strands in hot milk for 10-15 minutes.
STEP 4In a big heavy bottomed pan or kadai, heat oil on a medium flame. Once hot, add cinnamon, cardamom, cloves and bay leaf. Fry for 30 seconds or until fragrant.
STEP 5Add the sliced onions and fry for 3-4 minutes or until golden brown. Add green chillies and ginger garlic paste and saute for another minute.
STEP 6Add the vegetables, coriander and mint leaves and roast for 2-3 minutes.
STEP 7Add the chopped tomatoes, coriander powder, chili powder and salt and cook for 15-20 minutes or until the vegetables are fully cooked.
STEP 8Reduce the flame and add yogurt and garam masala to the cooked veggies and keep stir frying for 2-3 minutes till the yogurt completely disappears.
STEP 9Add the par cooked rice on top of the cooked vegetable masala and tuck it at a few places into the masala underneath. Spread out the remaining rice to cover the pot completel
STEP 10Drizzle the saffron milk and ghee over the rice.
STEP 11Cover the pot with a lid and leave the Biryani to cook on dum for about 15-20 mins. or until the rice is done.
STEP 12Drizzle with fried onions and serve hot
Happy Cooking :)
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