Put 1 tsp ghee in a pan, heat it.

Add 1 star anise, 3-4 cardamom pieces, 2 inch long cinnamon strip, 5-6 cloves and 4-5 Kashmiri red chilies.

Roast it till you start getting aroma of these spices. Once done put the mixture in a bowl and keep it aside

Now put half cup of grated coconut in a mixer jar.

Now add half onion, then 5-6 garlic cloves and 1 tsp coriander seeds

Then add 1 tsp white poppy seeds and 1 tsp fennel seeds to same jar

Now add the roast spices which we prepared in the beginning and add half tsp turmeric powder to it.

Grind all the ingredients to a coarse paste. The masala is now ready. Keep it aside.

Now put 4 tsp ghee in a cooker, heat it.

Add a bay leaf and then 3 medium sized chopped onion. Put a little salt, this reduces the cooking time of onions

Once the onion turn to golden colour add the ground masala paste.

Saute the masala and onion thoroughly for a minute. Add little water so that the masala doesn't stick to the bottom of the cooker.

Now add 300g basmathi rice which is soaked in water for an hour.

Now add the veggies. We have used Carrot, Beans and green peas. You can add any other desired vegetables like, Beetroot, baby corn or even paneer mushroom etc etc.. Mix the ingredients well

Now pour 3 cup Hot water. Rice and water to be taken in 1:2 ratio. If you use hot water, you can save lot of time. So keep some water to boil when you start making pulav.

Mix all the contents well and add salt according to taste. Close the lid and cook upto 3 whistles

Mean while take some bread slices, cut into cubes and fry it in cooking oil

Fry it till it becomes crispy and turns to brown colour

After 3 whistles, let the cooker cool down, then open the lid and add half cup chopped coriander leaves

Add the fried bread pieces.

Mix the contents well and allow the pulav to settle down for 5-10 minutes before serving

Super tasty restaurant style Veg Pulav is ready to eat