Wash and boil the rice in a pot full of water until it is 90% tender.Drain the water and spread the rice over a strainer so that it doesn't cook any further.

Cut carrots into strips.Chop the beans on the bias for a nice trapezoid shape.Shell the peas.Slit the green chillies.

Set a pan on medium heat and add vegetable oil and ghee to it.Once hot,temper the oil with the bay leaves,cinnamon,green cardamom and cloves.

Now add carrots.Stir-fry them for a 2 minutes before adding the beans.Fry the beans for 2 minutes and then add the peas.Keeping the heat high ensures that the veggies retain their vibrant colours and don't lose crunch.

Turn off the heat, layer half the cooked rice over the vegetables.Sprinkle black pepper powder,garam masala powder,salt and sugar.

Top off with remaining rice and seasoning.Also add the green chillies.

To mix the rice thoroughly use the fold and rotate motion.Do this until everything is well combined.

Cover the pan and set it over the lowest heat setting for about 20 minutes and steam until the rice has cooked completely.Check once or twice to see that the rice isn't sticking to the bottom of the pan.