Rinse the rice 2-3 times with water, then add 2 1/2 cups water and let it soak, covered, for 30 minutes. Soak the peas in water. Peel and wash all the vegetables.

Peel and wash the onions, then slice them lengthwise. Cut the washed vegetables into slightly larger pieces. In a pressure cooker, add 1 tablespoon ghee. Add a bay leaf, and once the ghee is hot, add cumin seeds. When the cumin sizzles, add the onions.

When the onions turn golden, add black peppercorns, black cardamom, cloves, potato, sliced ginger, tomatoes, and carrot. Sauté for 2-3 minutes, then add the peas. Also add the mashed yogurt. Add turmeric powder, red chili powder, and Kitchen King masala, and sauté everything on low heat for 2-3 minutes. Now add the soaked rice along with the water. Add salt to taste, finely chopped cilantro, and mint leaves. Close the pressure cooker lid.

Cook for 2 whistles. Turn off the heat. Once the pressure cooker cools, transfer the pulao to a plate, garnish with fried cashews, and serve. Everyone will love this veg pulao.

Note: Adding yogurt and mint enhances the flavor of the pulao. You can also add cauliflower and green beans if you like.