Rinse the rice 2-3 times and soak the rice for 20 minutes. Drain and set aside.
In the small mixer-grinder, crush ginger, garlic, coriander leaves, mint leaves and green chillies into a fine paste. Use water if needed.
Dice onions finely, cut carrots, cauliflower, and beans into bite-sized pieces. Set aside. Cut capsicum into thin slices.
I have used frozen peas and corn kernels. I did not thaw them. Set them aside, ready to use.
To make the pulao:
Heat a deep pan over medium heat and add the ghee. Add the cumin, cinnamon, green cardamom, and bay leaf and fry until fragrant. This will take about 2 minutes.
Add the turmeric, onion and 2-3 tablespoon of ground green masala. Stir fry till the raw smell goes away.
Add the chopped tomato and mix well. Cook covered till the tomatoes turn mushy.
Add the carrots, French beans, peas and corn. Stir fry for a minute.
Add the drained rice and stir-fry the rice for a minute or 2.
Next, add 4 cups of hot water and salt and bring to a boil.
Let the pulao cook on low flame with the lid.
Open the pan once to stir the pulao gently. Take care not to break the grains. Add the capsicum and cover to cook.
Cover the pan once the rice is cooked and let it sit for 5-10 minutes so that the flavours mingle.
I added some fresh mint leaves on top.
Serve the pulao with onion raita.
For pressure cooking:
Saute all the ingredients, as I mentioned above, directly into the pressure cooker.
Add 1¼ cups water and cook for two whistles.
Even after you turn the flame off, let the pulao keep cooking until the pressure drops naturally.
For Rice Cooker:
Follow the recipe and use 2 cups of water to cook.