The beauty of this dish lies in its simplicity. Let’s dive into the steps, and soon your kitchen will be alive with the sounds and smells of a Devon countryside morning.

1. Heat the olive oil or ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds, releasing their aroma.
2. Add the chopped onion and sauté until golden brown. This process always reminds me of Mum’s gentle patience, waiting for the onions to reach that perfect hue.
3. Stir in the garlic and ginger, cooking for another minute until fragrant.
4. Mix in the turmeric, garam masala, and coriander powder, toasting the spices gently to bring out their flavors.
5. Add the chopped tomato and cook until it softens, creating a rich base for your dish.
6. Toss in the mixed vegetables and cook for about 5 minutes, allowing them to soak up the spices.
7. Stir in the basmati rice, ensuring it’s well coated in the spice mixture.
8. Pour in the vegetable broth, season with salt, and bring the mixture to a boil.
9. Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and the vegetables are tender.
10. Fluff the rice with a fork, garnish with fresh coriander leaves, and serve hot.