Veg. Pulao

Heat ghee in a pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Saute for a few seconds.

Add the chopped veggies and all the dry spices. Saute for 2-3 minutes. Add the drained rice and mint-coriander leaves. Continue to stir fry for 2 more minutes.

Add water and green chilies. Pressure cook for 2 whistles. Switch off the flame and allow it to rest for awhile before opening the lid of the cooker.

Garnish with chopped nuts, fried onion and coriander leaves. Serve it hot with raita and some side dish.