Wash rice a few times until water runs clear. Soak it for at least 15 minutes. Drain off the water and set aside.
Chop all the veggies and slice onions. Chop pudina and slit green chilies.
Heat ghee or oil in a hot pan.
Next add in the dry spices - bay leaf, star anise, mace, cumin, cardamoms, cloves, cinnamon, nutmeg.
Fry them lightly in hot oil until they sizzle. Add the fennel powder.
Saute onions until golden.
Fry ginger garlic paste until the raw smell goes off.
Add all the veggies and mint. Saute for 2 to 3 minutes.
Pour water and add salt too. Taste the water, it has to be slightly salty.
Bring the water to a rolling boil.
Next add drained rice and stir.
Cook on a medium heat until all the water evaporates. When the rice is still soggy, cover with a lid. Cook on a low flame for 4 to 5 mins until the rice is done fully.
Switch off the flame.
When the steam goes down, remove the lid and fluff up the rice.
Serve veg pulao hot or warm with a simple or masala raita,green Chutney.
