First, gather all the ingredients. Chop all the vegetables. Rinse the rice and soak it for 30 minutes. In a pressure cooker, add the rice and green peas. Add enough water (for 1 bowl of rice, use 2 bowls of water). Add salt, ghee, and a few drops of lemon juice. Close the cooker and cook for 2 whistles.

Once the cooker cools down, open it and let the rice cool. In a large pan, heat the oil and butter. Add cumin seeds, curry leaves, bay leaf, cloves, cinnamon stick, and black peppercorns.

Add green chilies and mix. Then add garlic paste, onion, potatoes, and salt.

Cover and cook until the potatoes are done. Then add bell pepper, carrot, and cauliflower. Mix well.

Cook for 2 minutes, then add the cooked rice and garam masala.

Add tomato and mix. Add turmeric powder and red chili powder, and mix again. Add more salt only if needed (since salt was added while cooking the rice and vegetables).

Your restaurant-style vegetable pulao is ready. Serve it on a plate with boondi raita, papad, and buttermilk.