Mixed Vegetable Pulao

¼ cup cooking oil

6 whole cloves

2 bay leaves

2 cinnamon sticks

2 black cardamom pods

1 teaspoon cumin seeds

1 onion, sliced thin

1 tablespoon ginger-garlic paste

3 carrots, peeled and cut into long strips

2 potatoes, peeled and cubed

⅓ pound fresh green beans, cut into long strips

1 cup frozen green peas

4 cups basmati rice, rinsed

salt to taste

6 ½ cups water

Heat the oil in a large skillet; fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil until fragrant, 2 to 3 minutes. Stir the onion and ginger-garlic paste into the spice mixture and continue cooking until the onions are golden brown, 5 to 7 minutes. Add the carrots, potatoes, green beans, peas, and rice; cook and stir for 2 minutes. Pour the water over the mixture and season with salt; gently mix to incorporate.

Bring the mixture to a full boil; cover and reduce heat to low. Cook on low until the rice is tender, about 20 minutes. Remove the cover and cook another 15 minutes. Stir gently before serving.