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Aromatic and colorful, Nawabi Biryani layers basmati rice with spiced vegetables and whole spices for a complete vegetarian feast. This family-friendly dish is perfect for celebrations and everyday meals alike.
Rinse the basmati rice thoroughly in cold water until the water runs clear, soak for 30 minutes, then drain.
In a large pot, bring 8 cups of water to a boil with 1 teaspoon salt, add soaked rice, cook until 70% done (about 5 minutes), then drain and set aside.
Meanwhile, in a heavy skillet over medium heat, melt 2 tbsp ghee or unsalted butter. Add cumin seeds, cardamom, cloves, cinnamon stick, and bay leaf. Sauté until aromatic, about 1 minute.
Add sliced onions; cook over medium heat until deep golden-brown, about 8–10 minutes, stirring to prevent burning.
Stir in the mixed vegetables and sauté for 3–4 minutes. Sprinkle in turmeric, coriander, and black pepper; cook for 1 minute. Add yogurt and milk, reduce heat to low, and simmer covered for 6 minutes until vegetables are just tender.
In a small bowl, soak saffron threads in 2 tbsp warm milk.
Preheat oven to 350°F. In a deep ovenproof dish, layer half the rice, top with the vegetable mixture, half the mint and cilantro, and half the cashews and raisins. Repeat the layers, finishing with the remaining rice. Drizzle saffron milk, garam masala, and 1 tbsp ghee over the top.
Cover tightly with foil and bake for 30 minutes. Rest for 10 minutes off the heat.
Fluff gently with a fork. Top with fresh herbs, a squeeze of lemon, and serve warm.
