Vegetable Biryani
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Wash and soak basmati rice for 20 minutes, then cook until partially done.
Heat oil or ghee and sauté onions until golden brown.
Add ginger-garlic paste and vegetables, then cook with spices.
Mix yogurt and biryani masala into the vegetable mixture.
Layer rice and vegetable gravy together in a pot.
Add saffron milk, cover, and cook on low flame for 15–20 minutes.
Serve hot with raita or salad.
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