Vegetable Biryani Pot

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

Thinly slice onions. Cut primary and secondary vegetables into bite-sized pieces. Mince garlic and ginger.

Heat ghee in a large pot over medium-high heat. Add sliced onions and cook, stirring occasionally, until they turn deep golden brown, about 8–10 minutes. Reserve half the caramelized onions for topping.

Add minced garlic and ginger to the remaining onions in the pot. Cook for 1 minute until fragrant.

Add primary and secondary vegetables to the pot. Stir in garam masala and cook for 3–4 minutes until vegetables begin to soften.

Add drained rice to the pot and stir to coat with ghee. Pour in vegetable broth. Add bay leaf, cardamom pods, cinnamon stick, and cloves.

Season with salt and black pepper. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 18–20 minutes until rice is tender and liquid is absorbed.

Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork. Transfer to a serving dish and top with reserved caramelized onions and fresh cilantro.