Blend coriander leaves, 1/2 onion chopped, cloves, cinnamon, peppercorns, green chilies with 2 tbsp water to form smooth paste. Keep it aside

Heat ghee in a non-stick handi/ pan

Add bay leaf and cashews. Fry until golden brown

Add sliced onions and ginger garlic paste. Saute until onions are tender and raw aroma goes away

Add tomatoes and cook until mushy

Add chopped veggies and stir fry for a minute

Add salt, ground coriander paste and mix well

Cover and cook for 5 minutes

Add rice and gently mix

Cover and simmer for 2-3 minutes to absorb all masalas

Serve hot with raita or salan