Grind all the ingredients given for the spice paste and set aside.

Soak basmati for 30 minutes, drain and set aside.

In a pan, heat oil and add the whole spices.

Add the onion and saute until golden.

Add the spice paste and fry until it lets out oil.

Add the vegetables and curd and simmer until the veggies are half done and there is no water left.

Add the coconut milk and salt to taste.

Once it comes to boil, add the rice and let it boil on medium heat until 80% done.

Finally drizzle the ghee all over the rice, give a mix and cover and cook on low flame for 10 minutes or until the rice is done.

Let it rest for 10 minutes before serving.

Garnish with coriander leaves and serve hot.