### Ingredients:

#### For the Biryani Rice:
– 2 cups basmati rice, soaked for 30 minutes and drained
– 4 cups water
– 1 bay leaf
– 4-5 green cardamom pods
– 4-5 cloves
– 1-inch cinnamon stick
– Salt to taste

#### For the Vegetable Gravy:
– 2 tablespoons ghee or vegetable oil
– 1 large onion, thinly sliced
– 2 green chilies, slit lengthwise
– 1 tablespoon ginger-garlic paste
– 2 cups mixed vegetables (carrots, potatoes, cauliflower, peas, beans, etc.), diced
– 1 cup yogurt
– 1 teaspoon red chili powder
– 1 teaspoon turmeric powder
– 1 teaspoon garam masala
– Salt to taste
– A handful of chopped mint leaves
– A handful of chopped coriander leaves

#### For Layering:
– Fried onions (optional)
– Saffron strands soaked in warm milk (optional)
– Chopped coriander leaves
– Chopped mint leaves
– Ghee for drizzling

### Instructions:

#### Cooking Biryani Rice:
1. In a large pot, bring 4 cups of water to a boil.
2. Add soaked and drained basmati rice, bay leaf, green cardamom pods, cloves, cinnamon stick, and salt.
3. Cook rice until it’s 70-80% done. Drain excess water and set aside.

#### Preparing Vegetable Gravy:
1. Heat ghee or oil in a separate pan.
2. Add sliced onions and green chilies. Sauté until onions turn golden brown.
3. Add ginger-garlic paste and cook until the raw smell disappears.
4. Add mixed vegetables and sauté for 5-7 minutes.
5. In a bowl, whisk yogurt with red chili powder, turmeric powder, garam masala, and salt.
6. Add the yogurt mixture to the vegetables and mix well.
7. Cook until vegetables are tender and the gravy thickens.
8. Stir in chopped mint leaves and coriander leaves. Remove from heat.

#### Layering Biryani:
1. In a heavy-bottomed pan or a biryani pot, spread a layer of cooked rice.
2. Top it with a layer of vegetable gravy.
3. Repeat the layers until all the rice and gravy are used up, ending with a layer of rice on top.
4. Garnish with fried onions, saffron milk, chopped coriander leaves, and mint leaves.
5. Drizzle ghee over the top layer.

#### Dum Cooking:
1. Cover the pot tightly with a lid or aluminum foil.
2. Place the pot on a tawa (griddle) and cook on low heat for 20-25 minutes. This helps in uniform cooking and prevents burning.
3. Alternatively, you can also place the pot in a preheated oven at 350°F (180°C) for 20-25 minutes.

#### Serving:
1. Once done, gently fluff up the biryani with a fork.
2. Serve hot with raita (yogurt dip) or any curry of your choice.

Enjoy your delicious Vegetable Biryani!