Indian Rice Pulao for 4 Servings

Instructions:

1. Rinse the rice under cold water until the water runs clear. Soak the rice in room temperature water for 20 minutes, then drain thoroughly using a fine-mesh strainer.
2. Heat ghee in a heavy-bottomed pot over medium heat. Add cumin seeds, cinnamon, cardamom, cloves, and bay leaf; stir for 30 seconds until fragrant.
3. Add the sliced onions and sauté until they become translucent and golden-brown.
4. Stir in the ginger-garlic paste and green chili, cooking for 1 minute until the raw scent disappears.
5. Toss in the diced mixed vegetables and sauté for 3-4 minutes until slightly softened.
6. Add the drained rice to the pot and stir gently for 2 minutes to coat the grains in ghee.
7. Pour in the water, salt, and lemon juice. Bring the mixture to a boil.
8. Immediately turn the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 12-15 minutes.
9. Turn off the heat and let the rice rest, undisturbed, before fluffing with a fork.