Heat oil and ghee in a heavy bottom pan over medium flame.
When hot, add the whole spices and let them crackle.
Add sliced onion and green chilies. Saute over medium flame until the onion turns soft.
Add ginger-garlic paste and saute until the raw aroma goes away.
Add the chopped vegetables and saute stirring frequently for 1-2 minutes.
Add salt to taste and mix well.
Now add the mint and coriander leaves and saute until the leaves wilt and is aromatic.
Add the frozen green peas and saute for 5-10 seconds.
Add 2 cups of water (can add the soaked rice water) and turn the burner flame to high. Let the water come to a rolling boil.
Drain water and add the soaked rice. Gently mix well.
Continue to cook on high flame until the water reduces and the level is almost to the rice grains.
Add garam masala and mix well.
Add ghee and give a gentle mix.
Once the water is reduced, turn the burner flame to lowest, cover the pan and cook for 10-12 minutes.
Open the lid and gently fluff the rice from the sides.
Restaurant style Veg Pulao is ready. Serve with salan, raita, or any rich curry.