In a mixer jar, take all the ingredients listed under spice paste, add water and grind to a smooth fine paste.

Wash and soak basmati for 30 minutes.

IN a pan, heat 1 tbs of ghee and add all the whole spices.

Add in onions and saute until browned.

Add chopped tomato and stir until it is mushy.

Add the vegetables and saute for a minute or two.

Add the spice paste and cook on low flame until there is no water left.

Drain the rice and add it to the pan along with water and salt.

Cover and cook until the rice is completely cooked.

Let it rest for 10 minutes before serving.

Serve with a raitha on the side.