Heat ghee or oil in a pan. Fry half the sliced onion until dark golden and crispy (birista). Remove and set aside.

Fry cashews until golden and set aside.

2. Cook Rice:

Bring 4 cups water to a boil with cardamom, cinnamon, cloves, and salt.

Add soaked Basmati rice and cook until 70–80% done (grains should be firm but elongated). Drain immediately.

3. Make Vegetable Masala:

In the same pot with remaining ghee/oil, sauté the rest of the sliced onion until golden.

Add ginger-garlic paste and green chilies; sauté for 2 minutes.

Add chopped vegetables and cook 5–7 minutes.

4. Add Spices & Yogurt:

Lower heat and add red chili powder, turmeric, Biryani masala, mint, and coriander. Sauté 1 minute.

Remove from heat and stir in yogurt until well combined.

5. Layer & Dum Cook: