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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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