Melt ghee in a heavy-bottomed pan.

Add basmati rice and toast until fragrant.

Add boiling water and salt, stir to dislodge grains.

Lower heat to a simmer, cover, and cook until liquid is absorbed (about 20 minutes).

Fluff rice and set aside.

Thinly slice fennel bulb using a mandolin; reserve fronds.

Combine fennel, shallots, and sweet peppers in a bowl.

Drizzle with olive oil, season with salt and pepper, and toss to coat.

Layer vegetables on a baking sheet and roast at 450°F until shallots are translucent and caramelized (about 30 minutes).

Steam green garbanzo beans (or edamame) until done and set aside.

In a large bowl, combine 2 cups of cooked rice, steamed garbanzo beans, and roasted fennel mixture.

Heat ghee until almost smoking, add fennel and nigella seeds.

Once fennel seeds 'split', pour the tempering into the rice mixture.

Add paprika (optional).

Gently fold to combine ingredients, taste, and adjust seasoning.

Garnish with fennel fronds and serve warm with tzatziki, raita, or yogurt.