In a mixing bowl, add all the vegetables, yogurt, ginger-garlic paste, red chili powder, oil, lemon juice, and kewra water.
Mix thoroughly and let it marinate for atleast 30 to 45 minutes.
Also, wash the basmati rice and soak it in water for 15 minutes and drain the water.
Prepare the Biryani:
In a pressure cooker, add the oil and ghee. When the oil is hot, add the bay leaf, cinnamon, cardamon both green and black, star anise, cloves, and mace. Fry for 30 seconds.
Then add the onion and cook until they turn translucent.
Now add the grated nutmeg, turmeric powder, and salt. Mix well.
Then add the mint and cilantro leaves and cook until they wilt.
Next, add the marinated veggies and mix thoroughly.
Now add the water, drained rice and the rose water. Gently mix.
Close the pressure cooker and put the weight on and cook for one whistle.
Allow the pressure to release naturally and open the lid.
Let the biryani to cool for 5 minutes and fluff it with a fork. Serve hot with raita.
Notes
Adjust salt and spice according to your preference. Make sure you chop the veggies into big chunks for this biryani.
If you can’t find kewra water or rose water, you can ignore them but add saffron soaked milk along with a tsp of sugar.