Pulao

Rinse basmati rice until the water runs clear and soak it for 30 minutes. In a pot, heat oil and add cumin seeds, letting them sizzle. Sauté chopped onions until golden, then add ginger-garlic paste and cook briefly. Stir in chopped tomatoes and cook until soft, followed by mixed vegetables like peas and carrots. Add the drained rice and gently stir to combine, then pour in water and season with salt. Bring to a boil, reduce the heat, cover, and cook until the rice is tender and the water has been absorbed. Fluff with a fork and serve warm.