heat 3 tablespoon ghee (Clarified butter) in a pot or pan.
add - 1 bay leaf , 2-3 dry red chilies,4 green Elaichi,2 black Elaichi,4 to 5 cloves ,1-2 star anise and 2 sticks each of 1 inch cinnamon. instead of ghee (Clarified butter) you can also use oil
then add 1 cup sliced onions.stir and begin to saute the onions.
sauteing the onions take a lot of time. so add a pinch of salt for quick cooking of the onions.
saute till the onions become golden.
then add 1 tablespoon ginger+garlic paste. saute for a few seconds till the raw aroma of ginger and garlic goes away.
add ¾ cup chopped tomatoes.
Now add 2 medium size diced potatoes. next add ½ cup chopped carrots, ⅓ cup chopped french beans , ½ cup fresh or frozen green peas and the cauliflower florets.
then add 1 teaspoon red chili powder
½ teaspoon haldi
1-2 teaspoon dhana powder
1 teaspoon Garam masala
Cook all veges with masala. Stir well.
then add 1 tablespoon chopped mint leaves, 3 tablespoon chopped coriander leaves, 3 slit green chilies. stir and mix very well.
add ½ tablespoon lemon juice.
then add rice. mix the rice very well with the masala and saute for a minute.
pour water. you can also add 1 teaspoon rose water or kewra water
season with salt.
cover the pan with a tight lid. if you want you can also seal the pan with an aluminium foil and then cover the pan with a lid.
Cook on a low flame.
once done,then gently fluff and serve vegetable pulaw with a raita or plain curd.