Creating a mouth-watering Vegetable Pulao can be straightforward. Follow these steps:

1. Rinse the Rice: Start by rinsing the basmati rice under cold water until the water runs clear. Soak it in water for 15 minutes, then drain.
2. Heat Oil: In a large pan or pressure cooker, heat the vegetable oil or ghee over medium heat.
3. Sauté Aromatics: Once hot, add the cumin seeds. Allow them to sizzle for a few seconds. Then, add the sliced onions and sauté until they become translucent and slightly golden.
4. Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and green chilies. Sauté for 1-2 minutes until fragrant.
5. Mix in Vegetables: Add the mixed vegetables, salt, and garam masala. Stir well and cook for about 3-4 minutes to allow the vegetables to soften slightly.
6. Combine Rice: Add the drained rice to the pan. Gently fold the rice into the vegetable mixture to mix all the ingredients evenly.
7. Add Water: Pour in the water, adjusting for the amount based on your rice type. Bring the mixture to a boil.
8. Cook: If using a pressure cooker, cover it and cook for 1 whistle on medium heat, then turn off the heat. If using a pan, reduce heat to low, cover with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and water is absorbed.
9. Fluff and Serve: Once cooked, turn off the heat and let it rest for a few minutes. Then, fluff the rice with a fork, garnish with chopped coriander leaves, and serve hot.