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Heat the oil in a deep pan and fry the sliced onions until golden brown. Reserve half for garnishing. Add the mixed vegetables, yogurt, biryani masala, and salt. Cook until the vegetables are tender. Rinse the basmati rice and parboil it until about 70% cooked. Drain the water. Spread the cooked vegetable mixture evenly in a heavy-bottomed pot. Layer the partially cooked rice over the vegetables. Top with the reserved fried onions, cover the pot tightly, and cook on low heat (dum) for 15–20 minutes. Gently fluff the biryani before serving. Serve hot with raita, pickle, or fresh salad.
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