Ingredients:

• 1 cup basmati rice, soaked for 30 minutes
• 1 cup mixed vegetables (carrots, peas, beans, potatoes), diced
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 2 tablespoons ginger-garlic paste
• 2 green chilies, finely chopped
• Whole spices (1 bay leaf, 4-5 cloves, 4-5 green cardamom pods, 1-inch cinnamon stick)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 cup fried onions (optional, for garnish)
• 2 tablespoons ghee (clarified butter) or oil
• Salt to taste

Instructions:

1. Heat ghee or oil in a large pan. Add the whole spices and sauté until they release their aroma.
2. Add sliced onions and cook until golden brown.
3. Add ginger-garlic paste and green chilies, sauté for a minute.
4. Add chopped tomatoes, turmeric powder, red chili powder, and cook until tomatoes are soft.
5. Stir in mixed vegetables and cook for a few minutes.
6. In a bowl, mix yogurt, mint, coriander leaves, and garam masala. Add this mixture to the pan and cook for a couple of minutes.
7. Drain the soaked rice and add it to the pan. Mix well to coat the rice with the spices.
8. Add 2 cups of water and salt. Bring it to a boil, then reduce the heat to low, cover, and simmer until the rice is cooked and water is absorbed.
9. Once done, let it sit covered for a few minutes. Fluff the rice with a fork.
10. Garnish with fried onions (optional) and serve hot.

Enjoy your homemade vegetable biryani!