1. Preparing the Rice:

• Rinse and soak 1 cup of Renuka Ratna Rice for 30 minutes.
• Boil 2 cups of water with salt and whole spices (bay leaf, cinnamon, cloves, cardamom).
• Add the soaked rice and cook until 80% done. Drain and set aside.

2. Cooking the Base:

• Heat 2 tablespoons of ghee or oil in a heavy-bottom pan.
• Add cumin seeds and whole spices. Sauté until they release aroma.
• Add sliced onions and cook until golden brown.
• Stir in ginger-garlic paste and chopped tomato; cook until soft.
• Add 2 tablespoons of curd and mix well.

3. Adding Vegetables & Spices:

• Add 1 cup of chopped vegetables (carrot, beans, peas, potato).
• Add turmeric powder, red chili powder, and salt.
• Cover and cook the vegetables for 4–5 minutes until half-tender.

4. Layering the Biryani:

• Spread a layer of cooked vegetables in the pan.
• Add half of the cooked rice, then repeat with remaining vegetables and rice.
• Top with garam masala, mint leaves, saffron milk, and fried onions (optional).

5. Dum Cooking:

• Cover the pan with a tight-fitting lid or seal with dough.
• Cook on very low heat for 10–12 minutes.
• Turn off the heat and let it rest for 5 minutes before opening.

6. Serving:

• Gently fluff the biryani and garnish with fresh coriander and mint.
• Serve hot with raita, salad, or your favorite curry.