Directions

1. Soak rice for at least 20 minutes. Drain the water and set aside.
2. Chop all the vegetables, coriander, and mint leaves. Keep these aside as well.
3. Add ghee to a heavy bottom pot.
4. Add bay leaves, star anise, cumin seeds, cloves, cardamoms, and cinnamon. Saute for 1 to 2 minutes.
5. Add sliced onions and slit green chilies. Fry them stirring often until the onions turn evenly golden or light brown.
6. Add ginger garlic paste and saute for about a minute or until the raw smell has gone off.
7. Add all the chopped vegetables and fry for about 2 minutes.
8. Add tomatoes, a pinch of salt, yogurt, coriander leaves, mint leaves, red chili powder, turmeric, and garam masala.
9. Mix all of these and fry on a high flame for 2 to 3 minutes. The tomatoes should break down completely and the raw smell should disappear.
10. Reduce the flame to low. Drain the water from the rice completely and spread it in a layer evenly over the vegetables.
11. In a separate pot, bring the water to a boil.
12. Pour the water into the large pot across the sides or edges of the pot.
13. Bring the water to a rolling boil. Cook covered on low to medium heat until the water is absorbed and the vegetable biryani is cooked fully to preferred texture.
14. Let rest for 15 minutes and serve.