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Aromatic and colorful, Handi 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 basmati rice in cold water until clear, then soak for 30 minutes; drain before cooking.
Heat 2 tbsp ghee in a heavy-bottomed handi or Dutch oven over medium heat; add cumin seeds, whole cloves, cardamom, cinnamon stick, and bay leaf, sautéing until fragrant (about 1 minute).
Add sliced onions and cook on medium until they are golden and caramelized, stirring often to avoid burning (8–10 minutes).
Stir in ginger-garlic paste, then add vegetables; sauté for 3–4 minutes before adding tomatoes, turmeric powder, red chili powder, salt, and garam masala. Cook until tomatoes soften and spices are fragrant.
Reduce heat to low. Stir in yogurt, half of the mint, and half of the cilantro; cook for 2–3 minutes, stirring to prevent curdling.
In a separate pan, parboil drained rice in plenty of boiling salted water with a few drops of oil until 70% cooked (grains should break with a slight resistance); drain immediately.
Layer half the rice over the vegetable mixture in the handi. Sprinkle with remaining mint and cilantro. Layer the rest of the rice on top and drizzle the saffron-soaked warm milk and remaining ghee over the surface.
Cover the handi tightly with a lid or foil. Cook on very low heat for 20–25 minutes (dum), allowing flavors to infuse and steam to finish cooking the rice.
Rest for 5 minutes before fluffing gently with a fork and serving hot.
