Heat 2 tsp ghee in a kadhai, add half the onions and saute till they turn translucent.
Add the rice, mix well and saute till the rice is crisp and cook on a slow flame till 3/4th cooked.
Remove from the flame and keep aside.
Heat 4 tbsp ghee in another pan, add the bayleaf, fennel seeds, star anise and saute for 20 seconds.
Add the vegetables,corns,almonds, cashews,raisins and saute till they are cooked but crisp.
Add the curds and salt and mix well and cook till the mixture becomes thick.
Spread some rice in a large aluminum baking pan, then alternate by spreading some of the yogurt mix.
Repeat alternating rice and curd mix till everything is used up. Cover tightly and keep on simmer flame by placing on iron tawa for 25 minutes.
For Coconut Curry.. Heat the coconut oil in a pan over medium heat. Sautee the curry leaves,onion and garlic, stirring for 3 minutes. Add the chilli paste, ginger and curry powder,stir for 30 seconds and add the peeled almonds,coconut powder and cashews.Season with salt and pepper, and stir.
Add the coconut milk, bring to a boil, cover and cook for 15 minutes or less, depending on how thicker you want to relish.
Turn the heat off and sprinkle with cashews and dried chillies.
Now transfer Pulao in a bowl,microwave to set the Pulao.Now revert the Pulao into rice plate.Make hole in the central part of set Pulao and fill it with coconut curry.Navratan Pulao is ready to serve.Serve with beetroot raita.
