Step 1

Heat 2 tablespoons of oil in a heavy-bottomed saucepan over medium heat. Add 1/2 onion slice and cook until brown but not burnt, about 15 minutes. Set aside

Step 2

Place milk in a small saucepan over low heat and simmer. Add saffron threads and turn off the heat. Allow soaking for 10 minutes. Set aside.

Step 3

Heat remaining oil in a large saucepan over medium heat, add gram masala, and sliced onion, and cook until golden.

Step 4

Add ginger garlic paste and cook until fragrant. Stir in mixed veggies, red chili powder, biryani masala or curry powder and salt cook until fragrant, about 2 minutes.

Step 5

Add tomato puree, water and coconut yogurt and cook for about 5 minutes.

Step 6

Take half of the cooked veggies, and keep them aside.

Step 7

Layer the cooked basmati rice on half of the veggies, then 3 tbsp. of the saffron mixture, a hand full of fried onion, chopped cilantro, and mint, and add the remaining cooked veggies

Step 8

Add the remaining cooked veggies, and the second layer of rice, saffron mixture, fried onion, coriander leaves, and mint, cover the pan with a tight lid, and cook for 10 minutes on low flame.

Step 9

Serve the biryani, with a squeeze of lemon, a salad, and vegan yogurt raita. Enjoy!