1 teaspoon cumin seeds, garam masala & turmeric powder
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 20-30 minutes. This step will help to achieve fluffy and separate grains of rice.
In a large, heavy-bottomed pot or pressure cooker, heat the ghee or vegetable oil over medium heat.
Add the cumin seeds, bay leaf, black peppercorns, cloves, green cardamom, and cinnamon stick. Sauté for a minute or until the spices release their aroma.
Add the sliced onions and sauté until they turn golden brown.
Stir in the chopped ginger and minced garlic, and cook for another minute.
Add the mixed vegetables to the pot and sauté for 3-4 minutes until they are slightly cooked.
Drain the soaked rice and add it to the pot. Gently stir the rice with the vegetables and spices, coating each grain with the flavors.
Add turmeric powder, garam masala, and salt to the rice and vegetables. Mix well.
Pour in the water and bring it to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook until it's fully done and the water is absorbed. This should take about 15-20 minutes on the stovetop and 5 minutes after the first whistle if using a pressure cooker.