In a heavy bottomed pan, coat the bottom of pan with a mix of yogurt/curd (1 tsp) and ghee(1/2 tsp). This avoid sticking of rice at the bottom and burning.
Take 1/3 rice and layer, spread in the curd and ghee coating. Add 1-2 tsp of saffron milk, some fried onions.
Take 1/2 vegetable masala and spread evenly on the rice layer.
From the rest of rice, take half rice and repeat layering the rice with saffron milk, fried onions,then spread rest of the vegetable masala.
Finally, spread the rest of rice on the vegetable masala, add the rest of saffron milk, kewra essence, roughly torn mint leaves and add 1-2 tsp of melted desi ghee.
Cover the pan with a foil or with a thick rolled dough. Seal tightly and put the cover.