Rinse the Basmati Rice under cold water until the water runs clear, then soak for 20–30 minutes.
Bring a large pot of Water to a rolling boil, add Salt and a bouquet of whole spices — Bay Leaf, Green Cardamom Pod, Clove, Cinnamon Stick and Shahi Jeera — then add the soaked rice and parboil it until about 70% cooked; drain and set aside.
In a wide, heavy-bottomed pan heat Neutral Oil and a knob of Ghee over medium heat, then add whole spices like Black Cardamom Pod and Star Anise to bloom their aroma.
Add thinly sliced Onion and sauté until soft and beginning to brown; if you have extra, reserve some browned onions for garnish or use the Fried Onions later.
Stir in chopped Green Chili and Ginger-Garlic Paste and cook until the raw smell disappears, then add chopped Tomato and cook until they break down.
Add the chopped vegetables — Potato, Carrot, Cauliflower, Green Beans and Green Peas — and mix well so they coat with the tomato-spice mixture.
Whisk in Plain Yogurt along with Red Chili Powder, Turmeric Powder, Coriander Powder, Biryani Masala and adjust Salt to taste; simmer until the vegetables are just tender and the gravy is thick but not dry.
Spread half of the cooked vegetables in a clean, heavy-bottomed pot, then layer half of the parboiled rice on top; sprinkle a handful of chopped Cilantro and Mint Leaves and some of the reserved Fried Onions.
Warm some Milk and infuse it with a pinch of Saffron, then sprinkle a little of this saffron milk and a few drops of Rose Water over the rice; repeat with the remaining vegetable mixture and rice to make a second layer.
Dot the top with a little more Ghee, scatter the remaining Cilantro and Mint Leaves, and finish with a squeeze of Lemon Juice.
Seal the pot tightly (use a lid or dough) and cook on very low heat for 20–25 minutes to allow the flavors to meld (dum). Let rest for 5–10 minutes before opening.
Gently fluff the layers with a fork so you keep the distinct rice and vegetable layers, garnish with extra Fried Onions and serve hot.
