Wash and soak rice in 2 cups water for 30 minutes. Drain and keep aside.

Cut potato, carrot and beans into 1/2 inch length pieces. Cut cauliflower into small florets.

In a heavy bottomed pan, heat ghee. Add bayleaf, cinnamon, cardamom and cloves. Saute till nice aroma comes and then add the cumin.

After the cumin sizzles, add the sliced onions. Fry till the onions become soft and translucent. Then add green chillies, ginger-garlic paste and fry for 2-3 minutes.

Now add the vegetables and saute for 2-3 minutes. Then add turmeric powder, red chilly powder and garam masala. Saute for another 2-3 minutes.

Add the drained rice, 1 tsp ghee salt and fry for 2 minutes. Add 2 cups of water and mix well. Bring to boil.

Once its starts boiling, reduce the heat to medium. Cover and cook for 10-12 minutes until rice is done.

Remove from heat. Allow to rest for 5 minutes, then gently fluff the rice with a fork to mix.