Wash the rice and soak it in 1 cup of water till you get the vegetables ready.
Prepare the vegetables. Cut them all in almost equal size. I like them to be roughly the size of the peas or corn.
Heat oil and ghee in a deep pan over medium heat.
When it is hot, add cinnamon, cardamom, cloves, red chilli, star anise, bay leaf and peppercorns. Stir fry for a few minutes.
Add mustard and cumin seeds.
When they begin to sizzle, add the asafoetida and sliced onions.
Stir fry them till they become soft and light brown in colour.
Add garlic and saute for a few seconds.
Add the ginger and green chilli pastes. Mix well.
Add the cashew nuts and raisins. Stir fry for a few seconds.
Add turmeric powder and biryani masala or garam masala. Stir fry for a few seconds.
Add the vegetables and mix well. Add the rice with the water , coconut milk and salt. Mix well gently.
Cover the pan and cook over low heat till the rice is done. This usually takes about 20 minutes.
Take the pan off the heat when the pulao is done. Allow it to rest for 5 minutes before you serve.
Serve hot vegetable pulao with yogurt, papad, papdi, raita, kadhi, pickles of your choice.