Vegetable Biryani

Rinse basmati rice under cold water until water runs clear; drain and set aside.

Cut onions into thin slices, carrots into 1-inch pieces, cauliflower into small florets, and potatoes into 1-inch cubes.

Bring vegetable broth to a boil in a large pot over high heat. Add the drained rice and return to a boil, then reduce heat to low and cover. Simmer for 15 minutes until rice is partially cooked (still slightly firm); drain excess liquid if any remains.

Heat ghee in a separate large pot over medium-high heat. Add cumin seeds, bay leaves, cardamom pods, cinnamon stick, and cloves; let them sizzle for 30 seconds until fragrant.

Add sliced onions and cook until golden brown, about 8–10 minutes, stirring occasionally.

Stir in minced garlic and ginger; cook for 1 minute until fragrant.

Add potatoes, carrots, and cauliflower; stir to coat with oil. Cook uncovered for 8 minutes, stirring occasionally.

Add peas and garam masala; stir well and cook for 2 more minutes.

Spread half of the cooked vegetable mixture on the bottom of a large pot with a lid. Layer half the partially cooked rice over the vegetables.

Add the remaining vegetables as the second layer, then top with the remaining rice.

Cover the pot tightly with foil, then place the lid on top to seal. Reduce heat to low and steam for 15 minutes until rice is fully cooked and fluffy.

Remove from heat and let stand covered for 5 minutes. Gently fluff with a fork, garnish with fresh cilantro, and serve hot.