Melt butter in a large saute pan, add shahjeera and once the seeds start to splutter, add green chilies, ginger+garlic paste and cook for 1 minute.
Add the mixed vegetables and saute for 4~5 minutes.
Next add the tomato puree, Kashmiri chili powder, garam masala, kasoori methi and salt. Cover and cook for 5~6 minutes.
Stir in the cream and cook till heated through, about 1 minute.
Finally add the basmati rice and gently stir to combine. Cover and cook for 2 minutes. Serve hot with raita and Enjoy!!