In a heavy-bottomed pan put a little amount of ghee or oil and layer half of the rice. Spread the cooked vegetable on top of the rice.
Cover it with the rest of the rice. Now sprinkle fried onion (beresta), freshly chopped coriander-mint leaves and saffron milk.
Add the dry fruits and cover the pot with a lid.
Seal the lid with a piece of aluminium foil. Or you can first seal the pot with aluminium foil and then cover with the lid.
Leave it for 30-45 minutes on very low flame. This process is called Dum. In this last step, rice is fully cooked, and all the spicy flavour of vegetables is combined with rice.
After 45 minutes open the lid. With the help of a wooden spoon carefully mix from bottom to top and let it sit for another 5-7 minutes with the lid on. Serve it hot with Raita (yoghurt sauce)