Wash rice and soak it for about 30 mins. Later drain it and set aside.While the rice soaks, wash and cube the vegetables.Heat oil in a pot or cooker.

Add cumin, bay leaf, cardamoms, cloves and cinnamon. When the cumin begins to splutter. add onions and chilli. Fry until they turn golden.
Add ginger garlic paste. Fry just for a min.

Lower the flame. Add coriander powder, garam masala, cumin, turmeric, jeera powder and salt.
Fry these just for a minute.Add all the vegetables including tomatoes.Fry all these for 2 to 3 minutes.
Add the drained rice and mix gently.

On a slightly high flame fry the rice for 2 mins. Occasionally stir. Do not over do else the rice will break.Pour water and mix well. Taste the water and add more salt if needed.Bring the water to a boil on a high flame. Reduce the flame to medium. Cook covered until the rice is done completely.If using a cooker, cover the lid and cook for 1 whistle. The flame has to be medium.When the pressure goes off, open the lid.

Add chopped coriander leaves. Gently fluff up the rice and mix the coriander leaves.Keep covered for 5 mins. Serve veg tehri with desi ghee.