Vegetable Pulao or Veg. Pulav

Ingredients
Basmathi Rice - 400 gms
Potato - 1 (cut into small cubes)
Carrot - 2 (cut into small cubes)
Beans - 10 (cut into small pieces)
Peas - a small cup
Sweetcorn - a small cup
Cauliflower - few florets
Green Chilli - 2 (small cut in the front)
Ginger Garlic Paste - 1 tsp
Cumin Powder - 1/2 tsp
Corriander Powder - 3/4 tsp
Salt - to taste
Water - 800 ml

Fried Onions
Oil - 2 tbsp
Onion - 1 (large, cut lengthwise)
Corn Flour - 1 tbsp
Salt - very little

To Season 1
Oil - 1 tbsp
Cinnamon - 1 small piece
Cloves - 4 or 5
Green Cardamom - 2
Black Cardamom - 1
Bay Leaf - 1
Cumin Seeds - 1 tsp

To Season 2
Ghee - 1 tbsp
Cashews - 10
Raisins - 15

Preparation

Soak the rice for 15 to 20 minutes. Wash the soaked rice and drain the water.

In a bowl add corn flour and little salt. Coat the cut onions and deep fry it in hot oil till it turns dark brown.
Place it on a tissue paper and keep it aside.

Heat Oil in a pan and add items given in "To Season 1" one-by-one.

Add the ginger garlic paste, green chillies, salt and saute for a minute.
Now add all the cut vegaetables, all the dry powders and saute it for 5 to 10 minutes.

Give a ghee coating in the rice cooker bowl. To the ghee coated bowl, add the water, soaked rice and cooked vegetables.

Put the rice cooker in cooking mode and when it turns to Keeping Warm mode, give it a standing time of 3 minutes.

Heat Ghee in a small pan or kadai. Add the cashews, raisins and saute for 2 minutes. Add the fried onions to this mixture and turn off the stove.

Add the fried onions - dry fruits mixture to the cooked pulao. Mix it gently and transfer the Pulao to a serving dish.