In a large pot, bring water to a boil. Add the rinsed basmati rice and salt. Reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and water is absorbed.

Remove from heat and let it sit covered for an additional 5 minutes. Fluff with a fork.

While the rice is cooking, heat olive oil on the Blackstone griddle over medium heat.

Add cumin seeds and let them sizzle for a few seconds. Then add diced onion, garlic, and ginger. Sauté until the onion is translucent.

Add bell pepper, carrot, and peas. Stir in coriander powder, turmeric powder, and garam masala. Cook for about 5-7 minutes until vegetables are tender.

In serving bowls, layer the spiced rice, followed by the sautéed vegetables.

Top with diced cucumber, a dollop of yogurt, and sprinkle with chopped cilantro. Serve with lemon wedges on the side.