In a pan heat ghee and add the spice.
Add ginger garlic paste and chopped onions.
Saute until golden.
Add in the vegetables, red chilly powder, coriander powder and salt for the vegetables.
Cover and cook on low flame until the vegetables are done. Do not add water.
Once they are done, add the vermicelli and roast for a few minutes.
Add water and salt for the vermicelli.
Allow it to cook until a little water remains.
Remove from flame, cover and set aside for 10 minutes.
Fluff the pulao and serve it hot with raitha.