1. Rinse basmati rice thoroughly and soak for 20 minutes. Drain before cooking.
2. Heat oil or ghee in a large pan. Add cumin seeds, bay leaf, cloves, cardamoms, and cinnamon stick. Sauté until fragrant.
3. Add sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for 1–2 minutes.
4. Add chopped tomatoes, turmeric, red chili powder, and garam masala. Cook until tomatoes soften.
5. Add mixed vegetables and yogurt; sauté for 3–4 minutes.
6. Add water and salt. Bring to a boil, then add soaked rice. Reduce heat to low, cover, and cook until rice is fluffy and water is absorbed (about 15–20 minutes).
7. fusing saffron, drizzle saffron milk over rice before final cooking.
8. Turn off heat and let it rest for 5–10 minutes. Fluff rice gently with a fork.
9. Garnish with fried onions, cilantro, and mint leaves. Serve hot with raita or salad.