Pulav

Rice (basmati or any small grain white rice) - 1 1/4 cup
Onion (minced) - 1
Potato - 1
Carrot - 1 large
Beans - 4 long ones
Cauliflower - 3 large flowerets
Peas - 1/2 cup
Ghee - 2tbsp
Salt
Chilli powder - 1/2 tsp
Ginger- garlic paste -1 tbsp

Spices :
Pepper - 6 corns
Cardamom - 2
Jeera - 1 tsp
Cinnamon stick - 1 inch pieces - 3
Cloves - 4
Bayleaf - 1 - broken

Vessel : A flat pan with tight lid.

Wash and soak rice in water for 10 minute.
Cut vegetables into small or big cubes depending on preference.
Heat ghee in the pan.
Add the spices to the hot ghee. Once they splutter, add the rice.
Fry for 2-3 minutes. Add salt and turmeric powder.
Boil 2 cups of water separately and add to the rice. Cover with lid. Reduce flame and cook for exactly 10 minutes. Do not open after turning off the flame. Wait till the vessel cools down.
Transfer to serving bowl.

Heat a little oil. Fry onions till transparent. Add the ginger garlic paste and fry for 2 more minutes. Add to the rice.

Boil the vegetables with a little salt. Once cooked add the chilli powder and boil till all the water has evaporated. Add to the rice.

Mix the onions and vegetables well with the rice.

You may garnish with fried cashew nuts and raisins.

Serve with raitha or mixed vegetable salad.