Veg Biryani

Heat oil in a pan, sauté cumin seeds, onions, and ginger-garlic paste. Add chopped vegetables, salt, and Rajesh Biryani Masala, and cook for a few minutes. Layer partially cooked basmati rice over the vegetables, sprinkle fried onions, mint leaves, and a pinch of saffron milk. Cover and cook on low heat (dum) for 15–20 minutes until the rice is fragrant and fully cooked. Serve hot with raita or plain curd.