Aromatic Vegetable Biryani

Bring a large pot of water to a rolling boil, adding salt and whole spices. Add the soaked and drained basmati rice, cooking on medium-high heat for 6 minutes until the grains are 70 percent cooked with a firm center, then drain immediately.

Heat half the ghee in a heavy-bottomed pot over medium heat. Add the sliced onions and fry for 12 to 15 minutes, stirring frequently until deeply golden brown and crisp, then remove half for garnishing.

In the same pot with the remaining onions, add the cumin seeds and ginger garlic paste. Sauté over medium-low heat for 2 minutes until the raw aroma disappears and the mixture turns light golden.

Stir in the turmeric powder, garam masala, and mixed vegetables. Cook for 5 minutes, stirring constantly to coat the vegetables in the aromatics.

Reduce the heat to low and fold in the whisked yogurt and half of the chopped mint and coriander leaves. Cover the pot and simmer for 10 minutes until the vegetables are tender-crisp and a thick gravy forms.

Layer the partially cooked basmati rice evenly over the vegetable mixture. Top with the reserved fried onions, remaining mint, coriander, and remaining ghee drizzled over the surface.

Seal the pot tightly with a tight-fitting lid or a layer of foil to trap the steam. Cook on the lowest heat setting for 15 minutes to allow the flavors to meld and the rice to finish cooking through.

Remove from heat and let the biryani rest covered for 10 minutes before opening. Gently fluff the rice from the bottom with a fork to combine the layers before serving.