Drain the soaked basmati rice and set aside.
Heat vegetable oil in a large pot over medium heat.
Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion and sauté for 4-5 minutes until golden brown.
Add minced garlic and grated ginger, and cook for 1 minute until aromatic.
Add chopped tomato and cook for 2-3 minutes until softened.
Add diced carrot, green peas, green beans, and slit green chili. Stir well and cook for 3 minutes.
Add turmeric powder, garam masala, coriander powder, red chili powder, and salt. Mix well to coat the vegetables and spices evenly.
Add the drained basmati rice to the pot and gently stir to combine with the vegetables and spices.
Pour in 1 3/4 cups of water and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes until the rice is cooked and water is absorbed.
Turn off the heat and let the rice rest, covered, for 5 minutes.
Fluff the rice gently with a fork and garnish with chopped fresh cilantro before serving.