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Aromatic and colorful, Kalyani 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 and soak in cold water for 30 minutes, then drain completely.
Heat 2 tbsp vegetable oil and 1 tbsp ghee in a large heavy-bottomed pot over medium heat; add cumin seeds, bay leaf, cinnamon, cloves, and cardamom. Sauté until the spices sizzle and release aroma, about 1 minute.
Add the sliced onion and sauté on medium-high heat, stirring frequently, until golden and caramelized but not burnt, about 7 minutes.
Stir in chopped tomato, remaining vegetables, turmeric, coriander, red chili powder, and salt. Fry on medium heat for 5 minutes, then add yogurt. Mix well, lower heat, and simmer 10 minutes until vegetables are just tender and the mix is saucy.
Spread half of the vegetable mixture evenly in the bottom of the pot, then layer half the drained rice over it. Sprinkle half the mint, cilantro, and garam masala. Repeat with remaining veg, rice, herbs, and garam masala for color and flavor layering.
Pour 2 cups hot water gently over the layered rice. Drizzle the remaining 1 tbsp oil over the top. Cover with a tight-fitting lid, reduce heat to low, and cook for 25–30 minutes until rice is fluffy and cooked through.
Turn off the heat and let the biryani rest, covered, for 10 minutes to allow the steam and residual heat to finish cooking and meld flavors. Do not stir immediately.
Gently fluff the rice with a fork, garnish with extra cilantro and mint if desired, and serve warm.
