Wash and clean the rice. Wash the sliced vegetables and keep them aside

Heat 1 tablespoon ghee in a non-stick vessel. Add the sliced onions and saute them until they are transparent

Now add the cinnamon, bay leaf, cloves, Peppercorn and cardamom. Fry till they splutter and release their flavor into the ghee.

Add 1 tablespoon of ghee. Add the sliced vegetables one by one and stir till they are completely mixed. Saute them for about 3 minutes until they are slightly tender.

Add the drained rice and mix well. Saute for another 3 -4 minutes until all ingredients are mixed well and all the moisture from rice is evaporated.

Now add water and bring to boil.

Once it boils, add the salt as per taste mix well and then reduce to low flame. Cover the lid and cook for about 15 min.

Check the rice after 15 minutes, the moisture should be completely evaporated and rice + vegetables cooked well. Take care to see that they are not overcooked and burnt at the bottom.

Turn off the heat and allow to settle for about 10 min with the lid covered.

Spread another tablespoon of ghee and garnish with coriander leaves. you can serve this either with some curry or I usually like to serve it with some curd raita [salad] of mixed vegetables. :)