1. In a large pot, bring 2 cups of water to a boil. Add the soaked 1061 rice and cook until the rice is about 80% done. Drain and set aside.
2. In a deep pan, heat oil or ghee over medium heat. Add the bay leaf, cinnamon, cloves, and cardamoms, sautéing until fragrant.
3. Add the sliced onions and cook until golden brown. Then add ginger-garlic paste and slit green chilies, cooking for another minute.
4. Add the mixed vegetables, turmeric powder, red chili powder, garam masala, and salt. Sauté until the vegetables are slightly tender.
5. Add the yogurt and mix well, cooking for 5-6 minutes until the spices and vegetables blend.
6. Layer the partially cooked 1061 rice on top of the vegetable mixture. Drizzle the saffron milk over the rice, if using, for added aroma and color.
7. Cover and cook on low heat for 10-15 minutes, allowing the rice and vegetables to steam together.
8. Garnish with fresh coriander and mint leaves before serving.

Serving Suggestions: Serve 1061 rice vegetable biryani with raita or a side of pickle for a complete and flavorful meal.