Wash and soak basmati rice for 30 minutes.
Parboil rice in salted water until 70% cooked, then drain.
In a large bowl, mix yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, mint, and coriander leaves. Add vegetables and marinate for 15–20 minutes.
Heat ghee in a handi, spread marinated vegetables evenly at the bottom.
Layer half the cooked rice on top, sprinkle some fried onions, mint, and saffron milk.
Repeat layers until all rice and vegetables are used.
Cover the pot tightly (seal edges with dough if possible) and cook on low flame for 20–25 minutes (dum process).
Gently mix before serving. Serve hot with raita or salad.
