Cook the rice (if needed): Bring a medium pot of lightly salted water to a boil. Add 1 cup uncooked basmati rice and cook for about 10 minutes, until just tender (not mushy). Drain well and set aside. You should have about 3 cups cooked rice.

Cook the onion: Heat 2 tablespoons olive oil in a large pan over medium heat. Add 1 large onion (sliced) and cook for about 10 minutes, stirring often, until soft and lightly golden. If the pan looks dry, add a splash of broth so nothing sticks.

Add aromatics and spices: Stir in 2 cloves garlic (grated), 1 inch ginger (grated), 1 teaspoon garam masala, ¼ teaspoon red pepper flakes, ½ teaspoon turmeric, ½ teaspoon cinnamon, 1½ teaspoons dried mint, 1 bay leaf, ¼ cup of the broth. Cook for 1 minute, stirring constantly. Add ½ cup plain yogurt and stir for another minute until creamy.

Add vegetables: Add 1 can chickpeas, 1½ cup frozen peas, 2 medium carrots, and ½ cup vegetable broth. Cook for 4 minutes, stirring often.

Add rice and finish: Add 3 cups cooked basmati rice, ½ teaspoon salt, and black pepper. Gently stir for 2–3 minutes, until the rice is evenly coated and hot. For crispy rice, drizzle oil around the edges and let it sizzle undisturbed for 2 minutes.

Serve: Remove from the heat and squeeze lemon juice over the rice. Serve warm as a main or side dish. For extra protein, serve with raita, a fried egg, or your favorite protein, such as rotisserie chicken, salmon, or shrimp.