Wash and soak rice for 20 to 30 minutes.

Heat ghee in a pan add cashew nuts saute well. Remove and keep a side.

In the same pan add bay leaf, cinnamon stick, green cardmom saute till aromat.

Then add salt, 3 glass of water and boil it.

Add soaked rice, cook until rice cooked properly. (Do not overcook)

Switch off the flame, drain water, gently flip the rice and keep aside. (Do not throw drained water)

Then heat oil, ghee add cumin seeds, bay leaf, cinnamon stick green cardmom, black cardmom, cloves and saute till aromat.

Add chopped green chilli, chopped onion and saute till translucent.

Add ginger- garlic paste and saute till row aroma goes off.

Then add beetroot puree, add powdered spices and mix well, cook until oil separate.

Now chopped veggies saute well, add enough water, cover and cook veggies on low flame.

When veggies cooked properly add cooked rice, gently mix everything well. Cover and cook for a minute.

Switch off the flame Garnish with coriander leaves, fried cashew nuts and serve hot.