Wash the basmati rice in 2-3 changes of water and soak in plenty of water for 20 mins.
Grind all the ingredients mentioned under 'For the masala' using a little water.
Keep all the mixed veggies ready. In a pan, bring 6 cups of water to a boil.
In a large, wide based kadai/pan heat ghee or oil and toss in the cumin seeds. When they stop sizzling, add the cloves, peppercorns, cardamoms, bay leaf. Fry for a few seconds and then add the sliced onions and fry until they turn translucent. Add the cubed capsicum and fry for a bit.
Now add the ground masala, garam masala, red chilli powder, turmeric powder and fry for half a minute. Add the chopped vegetables and fry for a couple of minutes.
Completely drain off the soaked rice on a colander and add it to the vegetable mixture. Stir fry for a couple of minutes and then add the freshly boiling water to it.
Add salt to taste and adjust seasoning. Let the mixture come to a rolling boil, then reduce the heat to a simmer, cover the mouth of the pan with aluminium foil and a well fitting lid and let it cook on sim for 5 minutes. After 5 minutes turn off the heat and set an alarm for 15 minutes. Do not open it in between, the rice will cook in its steam.
After 15 mins, gently open one end of the pan and quickly fluff up the rice all over using a fork. Cover again and keep it for 1-2 minutes. This is just to help the flavours mix well.
Serve hot with raitha of your choice.Notes: