While the rice soaks, heat ghee in a thick bottomed pan/pot or pressure cooker and once hot add the whole spices.
Once they begin to sizzle add the sliced onions and cook on medium-low flame until golden brown.
Then add the ginger garlic green chilli paste and cook until the raw garlic smell goes away.
Now add the veggies and saute for min.
Next drain the water from the rice and add them to the veggies.
Saute gently on low flame for a min so that the rice and veggies are nicely coated with the oil and onion mixture.
Add 1.5 cups of water, salt, lemon juice and close the lid.
Let it cook for 1-2 whistles (I cook for 1 whistle but may vary depending on rice quality) and then switch off the gas.
Allow the steam to go away naturally.
Once the steam has escaped, open and fluff it with a fork.
Garnish with mint and coriander leaves and serve warm.