Wash the rice under water and keep aside.

Keep the coconut milk, vegetables chopped and the spices ready.

Pound the ginger and garlic in a pestle and mortar and keep aside.

Add ghee into the pressure cooker or sauce pan, then add ginger garlic paste.

Sauté for a few seconds and add in the cloves, cardamom, cinnamon and bay leaf.

Add in the vegetables, green chillies, rice, turmeric powder, salt and coconut milk.

Add an additional cup of water and stir all the ingredients and cover the pressure cooker (saucepan).

If using a Sauce Pan: Turn the heat to high and allow the pulao mixture to come to a boil.

Once it comes to a boil, turn the heat to low, cover the pan and simmer the rice until the pulao absorbs all the water.

Once all the water is absorbed turn off the heat and allow the pulao to rest for at least 10 minutes.

If using a Pressure Cooker: Turn the heat to high, place the weight on and cook on high until you hear a couple of whistles.

After a couple of whistles, turn the heat to low and simmer for about 3 minutes and then turn off the heat.

Allow the pressure to release naturally as the the rice will continue to cook in the pressure cooker.

Once the pressure is released you can open the cooker and proceed to the next steps.

Finally stir in the ghee and serve the Spicy Vegetable Pulav hot along with a Raita or Kadhi.