Parboil basmati rice with salt until 70% cooked and drain.
Sauté chopped vegetables with ginger paste, garlic paste, yogurt, garam masala, and salt for 10 minutes.
Fry sliced onions in ghee until deep brown.
Layer vegetable gravy, parboiled rice, fried onions, and mint leaves in a pot.
Cover tightly and steam on low heat for 20 minutes before serving.