Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

In a large pot, heat ghee or unsalted butter over medium heat. Add the chopped onion and sauté until golden brown, about 5 minutes.

Stir in minced garlic and grated ginger, cooking for an additional minute. Add cumin seeds, turmeric powder, and garam masala, stirring for 30 seconds.

Gently add the soaked and drained rice to the pot, stirring to coat with the spice mixture. Pour in water and season with salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.

In the last 5 minutes of cooking, add mixed vegetables, raisins, and slivered almonds. Cover and let steam until vegetables are tender.

Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and serve warm, garnished with fresh cilantro.