Clean the vegetables and slice/dice into small pieces.

Parboil the vegetables with a little salt.

Clean the rice, wash and soak in water for 15 minutes. Drain well.

Cook rice with salt and water. Keep it aside.

Heat the ghee and saute the raisins and cashew nuts.

Drain them and keep them aside.

Now fry the cloves, cinnamon and cardamoms.

Put the sliced onions until light brown and add the tomatoes and sauté until oil separates.

Add the fried masala ingredients back into the pan now, so that they blend well with the rest of the ingredients. Now add the parboiled vegetables and the cooked rice and mix well.

Remove from fire and garnish with fried raisins, cashew nuts.

Serve: 4