Rinse 200 grams of basmati rice thoroughly and soak it in water for 30 minutes. After soaking, drain the water and set the rice aside.
In a pan, heat 2 tablespoons of oil and add 1 tablespoon of finely chopped garlic. Fry the garlic until it turns golden brown and slightly burnt. Remove half of the burnt garlic and set it aside for garnishing.
Add 1/4 cup of chopped onions to the pan and sauté until they turn translucent.
Add 1/2 cup of chopped mixed vegetables (carrots, beans, bell peppers, and peas) to the pan and cook for 3-4 minutes until they are slightly tender.
Add the soaked and drained rice to the pan and gently mix it with the vegetables.
Pour 400 ml of water into the pan, add salt to taste, and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let the rice cook for 15-20 minutes or until the rice is fully cooked and the water is absorbed.
Remove the pan from the heat and let it rest for 5 minutes. Then, gently fluff the rice with a fork.
Garnish the rice with the reserved burnt garlic and serve hot.