Rinse and drain the rice and soak in water in a medium bowl.
1½ cups Basmati Rice, soaked for at least 15 minutes, 2¾ cups Water
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.
2 tablespoons Ghee, 1 teaspoon Fennel seeds, 1 teaspoon Mustard seeds, 1 teaspoon Fenugreek seeds, 1 teaspoon Nigella seeds, 2 Cardamom pods, ½ teaspoon Asafoetida (hing), 1 teaspoon Cumin seeds
Add the onions and ginger-garlic paste; cook till they turn lightly browned around the edges, about 3~4 minutes.Stir in the mixed vegetables, chickpeas, turmeric, chili powder, garam masala and salt. Cook for 2~3 minutes.
1 Large Onion, thinly sliced, 1 teaspoon Ginger-garlic paste, 2 cups Mixed vegetables (chopped carrots, green beans, cauliflower etc), 1 cup Chickpeas, boiled, ½ teaspoon Turmeric, ½ teaspoon Red Chili powder, ½ teaspoon Garam masala, To taste Salt
Add achar/ chutney and mix well to combine all the ingredients. Cook for 1 minute. Stir in the rice and mix well. Cook on medium flame for 1~2 minutes.
2 tablespoons Achar/ Pickle (I used some homemade tomato pickle, but any other achar would also work)
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.
¼ cup Cilantro, finely chopped
Allow the pressure release naturally before opening the lid. Gently fluff the rice and serve hot.