Heat 2 tablespoons of ghee or oil in a heavy-bottomed pan.

Once it's hot, toss in some cumin seeds along with sliced onions. Saute them until they turn a lovely golden brown.

Next, stir in a spoonful of ginger-garlic paste and sauté it for a minute to release those amazing aromas.

Then, add in your chopped tomatoes and let them cook down until they’re nice and soft.

Now, mix in turmeric, chilli powder, biryani masala, and a pinch of salt. 

Give it a good stir to combine everything.

Add your chopped vegetables and let them cook for a few minutes.

Finally, stir in some whisked yogurt and green chillies.

Cook until the veggies are about 70% done but still have a bit of crunch.

In a heavy-bottomed handi or pot, start by spreading a thin layer of cooked rice.

Next, add a generous layer of vegetable gravy.

Keep layering until you’ve used up all the rice and gravy, making sure to finish with a layer of rice on top.

To top it off, sprinkle some saffron milk, chopped mint, coriander, and fried onions, then drizzle a tablespoon of ghee over everything.

Cover the pot with a tight lid. (or seal it with some dough)

Let it cook on a low flame for about 20 minutes, allowing the flavours to infuse while the rice cooks through.

Once the time's up, turn off the heat and let it sit for a few minutes before serving.