In a pressure cooker, heat ghee and add fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cardamom, cumin seeds and asafoetida. Cook till the spices start to splutter.
Add the onions, saute for a couple of mins. Add ginger garlic paste, saute well.
Add the chopped vegetables, boiled chickpeas, turmeric, chili powder, garam masala, salt and the achar/ pickle masala. Cook for 2~3 minutes.
Add the drained rice and mix well. Combine well for few minutes.
Add 3 cups of water, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Serve with curds