Slow-cooked basmati rice with marinated seasonal vegetables and saffron.
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Wash and soak the Basmati rice for exactly 30 minutes, then parboil in salted water with whole spices until it is 70% cooked (grain should have a slight bite).
Prepare the marinade by whisking yogurt with ginger-garlic paste, chili powder, half the ghee, and half the fried onions; toss the vegetables in this mixture and let rest for 45 minutes.
In a heavy-bottomed copper pot (Handi), spread the marinated vegetables in an even layer at the bottom.
Layer the parboiled rice over the vegetables, ensuring even distribution without pressing the grains down.
Garnish the top layer with remaining fried onions, chopped mint, coriander, the rest of the ghee, and drizzle the saffron milk in a circular motion.
Place a tight-fitting lid on the pot and seal the edges with a long rope of wheat dough (Atta) to create a vacuum for the 'Dum' process.
Cook on high heat for 5 minutes, then place the pot on a heavy iron tawa (griddle) and simmer on the lowest possible flame for 25-30 minutes.
Turn off the heat and let the biryani rest for 15 minutes before breaking the seal and fluffing the rice gently from the sides to avoid breaking the long grains.
