Fragrant basmati rice cooked with mixed vegetables and whole garam masala.
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Wash the basmati rice under cold water until the water runs clear, then soak for 20 minutes and drain.
Heat ghee in a heavy-bottomed pot and add the cumin seeds and whole spices until they become fragrant.
Add the sliced onions and sauté until they turn translucent and slightly golden brown.
Stir in the ginger-garlic paste and green chilies, cooking for one minute until the raw smell disappears.
Add the mixed vegetables and sauté for 2-3 minutes to coat them in the aromatic oil.
Add the soaked rice to the pot and gently stir for a minute to toast the grains without breaking them.
Pour in the water and salt, bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
Simmer for 12-15 minutes until the water is absorbed, then turn off the heat and let it rest for 5 minutes before fluffing with a fork.
