Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain. In a large pot, bring water to a boil. Add bay leaves, cloves, cardamom, cinnamon, and salt. Add the rice and cook until it's about 70% done. Drain and set aside.

Cook the Vegetables: Heat oil or ghee in a large pan or Dutch oven. Add the onions and fry until golden brown. Remove half for garnishing. Add the ginger-garlic paste and green chilies to the remaining onions in the pan. Sauté until aromatic. Add the chopped vegetables, stirring well. Cook for about 5-7 minutes. Mix in the chopped tomatoes, yogurt, turmeric, red chili powder, biryani masala, salt, and half of the mint and coriander leaves. Cook until the vegetables are tender.

Layer the Biryani: In the same pot, over the cooked vegetables, layer the partially cooked rice. Sprinkle the remaining mint and coriander leaves, fried onions, and saffron-infused milk over the top. Cover the pot with a tight-fitting lid. You can seal the edges with dough to trap the steam.

Cook the Biryani: Cook on a low heat (Dum cooking) for about 20-25 minutes. This allows the flavors to meld and the rice to finish cooking.

Serve: Gently fluff and mix the biryani before serving. Garnish with additional fried onions, mint, and coriander leaves if desired. Serve hot with raita or your choice of side.