Prepare the Rice: Rinse the basmati rice in cold water until the water runs clear. Soak it in plenty of cold water for at least 30 minutes. This step is essential for long, fluffy grains. Drain the rice completely.

Par-Cook the Rice: Bring 2 litres of water to a rolling boil in a large pot. Add 1 tsp salt and the whole spices (bay leaf, cardamom, cloves, cinnamon). Add the drained rice and cook for 5-7 minutes, until it's about 70% cooked. The grain should still have a firm bite. Immediately drain the rice in a colander and set aside.

Start the Vegetable Masala: While the rice cooks, heat the oil or ghee in a heavy-bottomed pan or Dutch oven (one you'll build the biryani in) over a medium heat. Add the sliced onion and cook for 8-10 minutes until soft and lightly golden. Add the ginger-garlic paste and cook for another minute until fragrant.

Cook the Vegetables: Add the cubed potatoes and carrots to the pan. Sauté for 5 minutes. Now, in a separate bowl, whisk the yoghurt with the turmeric, red chilli powder, biryani masala, and salt. Turn the heat down low, and add the spiced yoghurt to the pan. Stir continuously for a minute to prevent it from splitting.

Simmer the Masala: Add the green beans and half a cup (120ml) of water. Bring to a simmer, then cover the pan and cook for 10-12 minutes, until the potatoes are almost tender but still hold their shape. Stir in the frozen peas. Your vegetable base is now ready.

Prepare for Layering: In a small bowl, soak the saffron threads in the 3 tbsp of warm milk. Let it infuse for at least 10 minutes.

Layer the Biryani: Now for the fun part. Over the vegetable masala base, spread half of the par-cooked rice in an even layer. Sprinkle over half of the fried onions, half the chopped mint and coriander, and drizzle with half the melted ghee. Spoon over half the saffron milk. Repeat with a final layer of the remaining rice, herbs, onions, ghee, and saffron milk.

Dum' Cooking: Cover the pot with a clean tea towel and then place a tight-fitting lid on top. The towel helps trap the steam. Cook on the lowest possible heat for 20-25 minutes. This steaming process, known as 'dum', will finish cooking the rice and meld all the flavours together. What works best for me is placing the pot on a flat tawa or griddle over the flame to ensure very gentle, indirect heat.

Rest and Serve: Turn off the heat and let the biryani rest, undisturbed, for at least 10 minutes. This is a critical step. To serve, gently fluff the rice from the side of the pot with a fork, bringing up the vegetable masala from the bottom. This ensures you get a mix of white and coloured rice in each portion.