Using a deep-bottomed bowl, rinse the rice under cold water 2-3 times until the water is clear. Add fresh water and let the rice soak for 15 minutes.

Heat oil in a pot over medium-low heat. Add the whole spices, allowing them to fry for a few seconds. Then, add cumin and fry for another minute.

Introduce the sliced onions to the pot. Sauté for about 4-5 minutes until they turn soft and translucent.

Stir in the ginger, garlic, and green chilies. Cook for a couple of minutes until their fragrance is released.

Add diced potatoes, carrots, and beans. Stir, cover the pot, and let the vegetables cook for 5 minutes until they are half done.

Drain the soaking rice and add it to the pot. Mix in the peas, salt, and garam masala, stirring well to combine.

Pour in the water and bring the mixture to a boil, allowing the rice and vegetables to soak up the flavors.

Once boiling, reduce the heat, cover with a lid, and allow it to simmer for 12-15 minutes, giving time for everything to cook.

Turn off the heat and let the pilaf sit for 10 minutes. Fluff the rice with a fork before serving with your choice of poppadom or masala papad.