Collect necessary materials, keep them near the cooking area.

Blanch Broccoli florets + lower stem, bell pepper and carrots. Immerse in boiling water for 3 minutes, then drain, transfer to ice cold water. for 5 minutes. Drain the water.
Use the boiling water in which the veggies were blanched as vegetable stock. Keep aside for later use.
Soak the millet in 2 cups vegetable stock for 10 minutes

Use medium flame. Heat oil in a heavy skillet; I used cast iron skilelt. Add mustard seeds Let the seeds pop. Then add BLACK cumin seeds, asafetida, add turmeric powder, cloves, cardamom, cinnamon, ginger and green chilies and stir. Stir in curry leaves and mint. After a couple of minutes add onion, sauté until translucent about 4-5 minutes. Add garlic and stir.
Drain the soaked rice and add to the skillet. Stir in butter. Sauté for 2-3 minutes, Add 2 cups of vegetable stock.

Bring it to boil. After boiling, lower the flame and cover the pan and simmer for 10-15 minutes. After the rice is cooked, add the vegetables and stir for 4 minutes. Stir in salt and turn off the stove. Add roasted cashews and chopped coriander leaves. You may add 2 tbsp of butter to make it more aromatic and tastier. Pulav is ready to taste.

Transfer the aromatic, flavorful, tasty and healthy pilaf to a serving bowl or plate. You may serve the pilaf with raitha, potato chips or papads.