In a pressure cooker or an instant pot (on saute mode), heat ghee and add fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cardamom, cumin seeds and asafoetida. Cook till the seeds start to sputter and get fragrant, about 1 minute.
Add the onions and ginger-garlic paste; cook till they turn lightly browned around the edges, about 3~4 minutes.
Add the mixed vegetables, chickpeas, turmeric, chili powder, garam masala and salt. Cook for 2~3 minutes.
Add achar/ chutney and mix well to combine all the ingredients. Cook for 1 minute.
Add the rice and mix well. Cook on medium flame for 1~2 minutes.
Add water, cilantro and mix well. Pressure cook for 2 whistles. If using the Instant Pot, cancel the saute mode and press the pressure cook/ manual mode and cook on high for 5 minutes.
Allow the pressure release naturally before opening the lid. Gently fluff the rice and serve hot.