Rinse 2 cups basmati rice under cold water until water runs clear, then soak in 4 cups water for 30 minutes. Drain completely in a fine mesh strainer.
2 cups basmati rice, 4 cups water
Heat 3 tablespoon ghee in a heavy-bottomed pot over medium heat. Add 2-inch cinnamon stick, 4 cloves, 4 green cardamom pods, and 1 teaspoon cumin seeds. Cook for 30 seconds until fragrant and sizzling.
3 tbsp ghee, 1 stick cinnamon stick, 4 cloves cloves, 4 pods green cardamom, 1 tsp cumin seeds
Add 1 sliced onion and cook 3-4 minutes until golden. Stir in 2 tablespoon ginger-garlic paste and cook 1 minute. Add 2 cups mixed vegetables, 1 chopped tomato, ½ cup whisked yogurt, and salt. Cook 4-5 minutes until vegetables are slightly tender but not soft.
1 large onion, 2 tbsp ginger-garlic paste, 2 cups mixed vegetables, 1 tomato, 0.5 cup plain yogurt, To taste salt
Spread half the drained rice over the vegetables without stirring. Sprinkle half the mint and cilantro leaves. Add remaining rice and then remaining herbs. Drizzle saffron-infused milk or turmeric water over the top. Cover pot tightly with lid and seal edges with foil.
2 cups basmati rice, 0.5 cup fresh mint leaves, 0.5 cup fresh cilantro, 10-15 strands saffron
Cook on lowest heat setting for 25-30 minutes without opening the lid, allowing the rice and vegetables to steam evenly.
Turn off heat and let the pot rest covered for 10 minutes. Remove foil and lid, then gently fluff rice from bottom to top with a fork, turning once to mix layers. Serve immediately while steam rises.
