Wash and rinse rice in water 3-4 times. Soak it in 1 cup of water for around 20 minutes.
1 Cup Basmati Rice
While the rice are soaking prepare the vegetables. Thinly slice the onions and chop the tomatoes.
1 Large Onion, thinly sliced, 1 Tomato, chopped
Also dice the potatoes, bell peppers, cauliflower, carrots and beans. Take out the peas from the pods or use frozen ones. Make a paste of ginger, garlic and green chillies.
1 Large Potato, diced, 1 Cup Medium Sized Cauliflower florets, 1 Green Bell Pepper, chopped, 1 Large or 2 Small Carrots, chopped, 10-15 French Beans, chopped, 1 Inch Piece of Ginger, 3-4 Garlic Cloves, 2 Green Chillies, 1/2 Cup Peas
Heat ghee or oil in a pot or a pressure cooker. Add cumin seeds, bay leaf, cinnamon, cloves, green cardamom, black cardamom and black peppercorn.
1 Teaspoon Cumin Seeds (Jeera), 1 Bay Leaf (Tej Patta), 2 Green Cardamoms (Choti Elaichi), 1 Black Cardamom (Badi Elaichi), 1 Inch Cinnamon Stick (Dalchini), 3-4 Cloves (Laung), 4-5 Whole Black Peppercorn (Sabut Kali Mirch)
Then add the thinly sliced onions along with paste of ginger, garlic and green chillies.
Fry them till they are golden brown and crispy.
Add the chopped tomatoes and cook till the raw aroma of the tomatoes goes away.
Then add all the chopped vegetables, cauliflower, potatoes, carrots, bell pepper, french beans and peas.
Mix well and saute for 2-3 minutes. Then add cashews along with chopped mint leaves and coriander leaves.
10-12 Cashews, 1/3 Cup Mint Leaves, 1/3 Cup Cilantro / Coriander Leaves
Drain the soaked rice and add them to the pot.
Add 2.5 cups of water along salt.
2 Teaspoons Salt, or to taste
Cover the pot with a lid and cook on low flame for around 10-15 minutes, till the water dries up and the rice are cooked.
Veg Pulao is ready. Serve it hot garnished with cilantro and mint leaves. You can serve any raita on the side.