Rinse the basmati rice under cold water until the water runs clear, then soak it in cold water for 20–30 minutes. This helps the grains cook up long and separate.

Bring a large pot of water (about 8 cups) to a rolling boil. Add the 1 tsp salt, 2 whole bay leaves, 4 cloves garlic minced, 4 whole green cardamom pods lightly crushed, 1 whole cinnamon stick, and 1 tsp cumin seeds. Drain the soaked rice and add it to the boiling water. Cook uncovered for exactly 6–7 minutes — the rice should be about 70% cooked (it will still have a slight bite in the center). Drain immediately through a sieve and set aside.

Crush the ¼ tsp saffron strands between your fingers and steep them in the warm milk in a small mixing bowl. Set aside for at least 10 minutes — the milk will turn a deep golden-orange color.

Heat 3 tbsp of oil for frying the onions in a skillet over medium-high heat. Add the thinly sliced large onions thinly sliced (for garnish) and fry, stirring frequently, for 12–15 minutes until deep golden brown and crispy. Watch carefully near the end — they go from golden to burnt quickly. Remove with a slotted spoon and drain on a paper towel. They will crisp up further as they cool.

In a large Dutch oven or heavy-bottomed pot, heat 3 tbsp of oil for frying the onions or 3 tbsp ghee over medium-high heat. Add the 1 tsp cumin seeds, 1 whole cinnamon stick, 4 whole green cardamom pods lightly crushed, and 4 cloves garlic minced from the spice blend. Sizzle for 30–45 seconds until fragrant.

Add the 2 sliced large onions thinly sliced and cook, stirring often, over medium heat for 10–12 minutes until they turn soft and golden. Add the 4 cloves garlic minced and 1 tbsp fresh ginger grated and cook for 1–2 more minutes until the raw smell disappears.

Add the diced large tomato diced and cook for 3–4 minutes, stirring, until it breaks down and the oil begins to separate at the edges.

Reduce the heat to medium-low. Add the 1 tsp turmeric powder, 1 ½ tsp coriander powder, 1 tsp cumin powder, ½ tsp red chili powder adjust, and 1 tsp salt. Stir well and cook the spices for 1–2 minutes. Add the whisked ½ cup plain yogurt a little at a time, stirring constantly to prevent it from curdling.

Add the 2 medium carrots peeled and cut into 1-inch pieces, 1 medium potato peeled and cut into 1-inch cubes, 1 cup cauliflower florets cut into bite-sized pieces, and 1 cup green beans trimmed and cut into 1-inch pieces. Stir to coat everything in the masala. Add ¼ cup of water, cover, and cook on medium-low heat for 12–15 minutes, stirring halfway through, until the vegetables are just tender but not mushy. Stir in the ½ cup frozen green peas and 1 tsp garam masala. Taste and adjust 1 tsp salt. The vegetable mixture (masala) should be thick and not watery.

Preheat your oven to 300°F. Spread the cooked vegetable masala in an even layer at the bottom of the Dutch oven. Evenly spread the parboiled rice over the top. Drizzle the ¼ tsp saffron strands 3 tbsp warm whole milk all over the rice — it will create beautiful golden streaks. Drizzle with 2 tbsp of ghee or butter. Scatter the fried 2 large onions thinly sliced, fresh fresh cilantro roughly chopped, and ¼ cup fresh mint leaves roughly chopped over the top.

Cover the Dutch oven tightly with a layer of aluminum foil, then place the lid on top to create a tight seal — this traps the steam for the dum cooking. Place in the preheated oven and bake for 25 minutes. Alternatively, cook on the stovetop on the lowest heat setting for 20–25 minutes.

Remove from the oven and let the biryani rest, still sealed, for 5 minutes. Uncover and gently fluff the rice from the sides with a long wooden spoon or fork, folding the layers together lightly. Serve hot directly from the pot, making sure each serving gets both rice and vegetables from the bottom.