Vegetable Biryani

2 yellow onion, thinly sliced

4 garlic, minced

20 g ginger root, grated

1 green bell pepper, cubed

1 red bell pepper, cubed

150 g carrot, diced

150 g green beans, trimmed and halved

300 g cauliflower, cut into small florets

2 tomato, chopped

20 g mint, roughly chopped

20 g cilantro, roughly chopped

60 g ghee, melted

120 g plain yogurt, whisked

100 g frozen peas, thawed

300 g basmati rice, rinsed and soaked 30 minutes

750 ml water

30 ml vegetable oil

10 ml garam masala

5 ml cumin

5 ml coriander powder

2 ml turmeric

2 ml cayenne pepper, optional

1.25 ml saffron, soaked in 2 tbsp warm water

10 ml kosher salt, divided