Spread half the vegetable masala at the bottom of a heavy-bottomed pot.

Layer half the partially cooked rice over it. Sprinkle with some birista, cashews, and saffron milk.

Repeat with remaining masala and rice.

Cover the pot tightly (or seal with dough) and cook on very low heat for 20–25 minutes (or in a preheated oven at 180°C / 350°F).

Let rest for 10 minutes before opening.

6. Serve:

Gently fluff the biryani with a fork.

Garnish with additional fried onions, cashews, and fresh mint.

Serve hot with raita, pickle, or yogurt.

Serving and Storage Tips