Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Heat ghee or oil in a large pot. Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.

Add sliced onions and sauté until golden brown. Stir in ginger-garlic paste and cook for another minute.

Add chopped tomatoes and cook until soft. Then, add turmeric powder, red chili powder, and garam masala. Mix well.

Add mixed vegetables and sauté for 2-3 minutes. Stir in yogurt, chopped coriander, and mint leaves.

Add drained rice and gently mix with the vegetables. Pour in 4 cups of water and season with salt. Bring to a boil.

Reduce heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and water is absorbed.

Drizzle saffron milk over the rice. Cover and let it rest for 10 minutes before fluffing with a fork. Serve hot.