First, wash the rice twice or thrice gently and thoroughly with water.

Drain the water and then again add water to soak the rice for an hour or two.

While the rice is getting soaked, prepare the vegetables.

Wash the veggies and dice the bell pepper.

Next, slice the onion and the garlic.

Cut the broccoli and the cauliflower into small florets. Also, julienne the carrots.

Cut the green beans into small pieces. Keep them aside.

Now, take a boiling pot and add the soaked rice.

Add 4 cups of water or as needed.

To this, add the cloves, cinnamon stick (break it into small pieces), green cardamom, and bay leaf (tear it from the middle).

Add the turmeric powder and let the rice boil.

Cover and let it cook until cooked through.

Stir occasionally and check in between if the rice is cooked. The rice should be fluffy and not mushy.

When done, immediately strain it and keep it aside.

Next, take a kadhai or a nonstick pot.

Add 1 ½ to 2 tbsp Ghee.

Let the ghee heat until it smokes a little and then add the cumin seeds.

Stir and when they splatter, add the cauliflower and broccoli florets.

Stir them nicely.

Cover and let them cook. Stir occasionally.

When they are halfway done, add the green beans, carrots, and onions.

Stir every together and let them cook.

When the veggies are half done and the onions are translucent, add the garlic and green peas.

Add salt to taste and stir them again.

Cover and let them cook.

When they are tender, add the green chilis (slit them from the middle).

Stir them nicely.

To this, add the cashew nuts and raisins.

Stir everything for a few seconds and then add the fluffy rice.

Stir them gently.

Add salt to taste and black pepper powder.

Toss all the ingredients and let them fry.

Continue to stir and keep the flame on low to medium.

When done, add 1 tbsp chopped mint leaves and 1 tbsp Coriander leaves.

Mix them again gently. Make sure not to break the basmati rice.

Garnish the Vegetable Pulao with 1 tbsp Chopped coriander leaves and 1 tbsp Mint leaves.

Spread 1 tsp Ghee and cover the pot or kadhai for 5 minutes.