Quick and easy vegetable pulao

Ingredients
1 cup basmati rice
2 cups water
1 tbsp oil or ghee
1 medium onion, thinly sliced
1 tsp ginger-garlic paste
1 cup mixed vegetables (carrot, peas, beans, cauliflower, etc.)
1 green chilli, slit (optional)
1 bay leaf
1-inch cinnamon stick
2–3 cloves
2 green cardamoms
½ tsp cumin seeds
Salt to taste
2 tbsp chopped fresh coriander
1 tbsp mint leaves (optional)
Preparation
Rinse the basmati rice 2–3 times and soak for 20 minutes. Drain.
Heat oil or ghee in a pot or pressure cooker.
Add cumin seeds, bay leaf, cinnamon, cloves, and cardamoms. Sauté for 30 seconds until aromatic.
Add sliced onions and cook until light golden.
Stir in ginger-garlic paste and green chilli; cook for 1 minute.
Add the mixed vegetables and sauté for 2–3 minutes.
Add the drained rice and gently stir for 1 minute.
Pour in water and add salt. Mix carefully.
Bring to a boil, then cover and cook on low heat for 12–15 minutes, or until the rice is tender and the water is absorbed.
Turn off the heat and let it rest, covered, for 5 minutes.
Fluff with a fork and garnish with coriander and mint.
Serving suggestions
Serve vegetable pulao hot with raita, papad, pickle and salad.