First, soak 3 cups of rice in water for 15 minutes.

In a blender, combine 1 cup of tomatoes and 2 dried red chilies to make a paste.

Heat 2 tablespoons of ghee in a large pan, then add a piece of cinnamon stick.

Add the black cardamom, cloves, and 5-7 curry leaves. Sauté lightly.

Add 1 cup of thinly sliced onions and sauté until lightly golden.

Add the prepared tomato and red chili paste. Cook for 5 minutes.

Add the peas, cauliflower, bell pepper, and potato. Mix well.

Add 1 teaspoon salt and 1/4 cup water. Cover and cook for 5 minutes.

Add the dry spices: turmeric, red chili powder, coriander powder, and garam masala. Mix and cook for another 10 minutes.

In a separate pan, heat 2 tablespoons of ghee. Once hot, add 1 teaspoon cumin seeds.

Add 6 cups of water (about 1.4 liters) and bring to a boil.

Drain the soaked rice.

Once the water is boiling, add 1/2 teaspoon salt, 1/4 teaspoon turmeric, and the rice. Stir gently and cook on medium heat for 15 minutes.

After 15 minutes, the rice will be cooked and the vegetables will be crisp-tender.

In a large pan, layer some of the cooked rice, then a layer of the cooked vegetables.

Repeat with another layer of rice and another layer of vegetables.

Cover and let it sit for 3-4 minutes so the rice and vegetables blend together.

Garnish with chopped cilantro and serve the veg pulao hot.