Soak rice for half an hour. Do not drain waterand keep it aside much before cooking. Drain water when you are ready to add it to the pulao.
Take ghee in a cooker and heat it. Add all the dry spices and sauté till nice aroma.
Add onions, green chillies and sauté. Once they turn transparent add ginger garlic paste and sauté till the raw flavour is gone.
Add all the vegetables and cook for some time. Once the vegetables are cooked add mint and mix well.
Once you feel the flavour of the mint, add water and let boil. Once the water comes to boil, add rice.
Close the lid and pressure cook.
* I have used the vegetables that are available for me here. You can use any vegetable of your choice. Beans, cauliflower, paneer, soya chunks can also be used.** I avoided using tomato here as it will give a sour taste to the mixed vegetable pulao recipe. You can use tomato if you are okay with the sourness of tomato in your pulao. But I like the subtle taste of this veg pulao without tomato.*** If you think a lot of ghee is being added to the pulao, you can substitute it with oil. You can also use both. Nice aroma of this pulao comes only by adding ghee.**** Please do not get confused between biryani and pulao. Biryani is a type of rice enriched with yoghurt and all spices.***** Many people mix rice to the cooked vegetables and sauté it. I somehow felt that it either takes more amount of ghee or the rice is broken when you stir continuously to mix it with the vegetables.****** Let me confess, I didn’t use basmati rice here. Of course, this mixed vegetable pulao tastes much better with basmati rice. The reason again behind my not using basmati is again the same. Adding basmati rice gives me a feeling that I am eating restaurant food. You can liberally use it as per your desire.