Steps
1. Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes.
2. Heat oil in a pan over medium heat. Add the sliced onion and sauté until golden brown.
3. Add the minced garlic and grated ginger, stirring for another minute until fragrant.
4. Stir in the mixed vegetables and sauté for 3-4 minutes until just tender.
5. Add the biryani masala and salt, mixing well to coat the vegetables.
6. Drain the soaked rice and add it to the pan, followed by 1 cup of water. Bring to a boil.
7. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15 minutes or until the rice is cooked and all the water is absorbed.
8. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
9. Serve hot, garnished with fresh cilantro and lemon wedges on the side.