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Aromatic and colorful, Kacchi 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 gently in water several times until the water runs clear, then soak it for 30 minutes; drain before using.
Heat 1.5 tbsp ghee and 2 tbsp oil in a large, heavy pot over medium heat, add sliced onions and cook, stirring, until deep golden and crisp; remove half for garnish.
Add cumin seeds, bay leaves, cardamom, cloves, and cinnamon to the pot with the remaining onions, cooking until fragrant (about 1 minute), then add mixed vegetables and sauté for 5 minutes.
Stir in turmeric, coriander, garam masala, black pepper, and salt; cook for 2 minutes. Reduce the heat to low, mix in yogurt, stirring to avoid curdling, then simmer gently for another 5 minutes, allowing the flavors to absorb.
Meanwhile, bring a large pot of water to a boil, add soaked rice and 1 tsp salt, cook until 70% tender (about 5 minutes), then drain immediately to prevent overcooking.
Layer half of the vegetables at the base of a heavy pot, then spread half of the rice over them; repeat layering the rest of the vegetables and rice. Sprinkle the top with fried onions, chopped cilantro, mint, and drizzle milk mixed with saffron and lemon juice evenly across the layers.
Dot the top with remaining ghee, cover tightly with a lid or foil, and cook over the lowest heat setting for 25–30 minutes (use a diffuser if needed to prevent burning at the base). Rest for 10 minutes before serving.
Garnish with toasted cashews and raisins before serving. Gently fluff the biryani with a fork to distribute the layers without breaking the grains.
