Rinse the basmati rice in cold water until the water runs clear. Soak in water for 20 minutes, then drain completely.

Heat the ghee in a heavy-bottomed pot over medium heat. Add the cinnamon stick, green cardamom pods, cloves, and bay leaf. Sauté for about 30 seconds until fragrant.

Add the sliced onions and cook until translucent. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears. Add the mixed vegetables and sauté for 2 minutes.

Add the drained basmati rice and salt to the pot. Stir gently to coat the rice in the oil without breaking the grains. Pour in 1 1/2 cups of warm water and bring to a gentle boil.

Reduce the heat to low, cover the pot tightly with a lid, and cook for 12 to 15 minutes until the water is absorbed and the rice is tender. Remove from heat and let rest covered for 10 minutes before fluffing with a fork.