Wash and soak the rice in enough water for 10-15 minutes.Drain and keep ready. In a pressure cooker/pan add ghee, drained rice and saute for 1-2 minutes. Add water and salt to taste and let it boil.

Close the pressure cooker and cook exactly for one whistle. Then allow it to cool and fluff the rice with a fork.

Make a paste of cashwenuts, green chilli, garlic, ginger, cardamom, clove and cinnamon. Puree the tomato and keep aside.

In a kadai, add oil, onions and saute till it turns golden brown. Mix in the paste and cook for 1-2 minutes. Add the tomato puree and stir well. Now add the powders - red chilly powder, coriander powder, turmeric, garam masala and let it boil.

Mix in the cauliflower and green peas. Add salt to taste.Cover and cook till the masala coats the vegetables and the mix turns dry.(Cauliflower should be cooked but should retain its shape or else while mixing it might get mushy).

Now add the rice little at a time and mix gently. Sprinkle chopped coriander leaves. Serve with Onion Raita.