firstly, soak and rise rice for 20 minutes and keep aside.

then, heat 2 tsp of ghee in a kadai and add cumin seeds, pepper, cinnamon, cloves, star, cardamom, bay leaf. saute the spices till they become fragrant.

in addition, add 10 to 12 cashews.

now add 1 cup thinly sliced onions and 5 to 6 curry leaves. saute till the onions turn translucent or a light golden.

now add chopped mixed veggies of your choice. stir and saute the veggies for a minute.

then add ginger garlic paste. stir and saute till the raw aroma of ginger and garlic goes away.

now pour 2 cup thick coconut milk.

add chopped coriander leaves and mix well.

furthermore, add soaked rice grains and gently mix and stir the rice grains with the rest of the ingredients.

it is now time to add salt. then, cover and cook for 15 minutes on low flame.

open the lid and gently fluff the pulao.

finally, serve hot with curry of your choice.