Heat oil and ghee in a pan on medium flame. When hot, add whole spices – bay leaf, cloves, cinnamon stick, star anise, mace, black stone flower, green cardamom, and kapok buds. Let them crackle and turn aromatic.
Add sliced onions and saute till they turn light brown in color. Add vegetables of choice and saute for 5 minutes. Add the frozen peas and fry for 30 seconds.
Add turmeric powder and salt to taste. Saute for a few seconds.
Next, add the coriander paste and saute till moisture reduces and oil separates.
Add a few coriander and mint leaves and give a good mix.
Turn the flame to low and add whisked curd. Stir continuously until curd blends well and oil separates.
Add 2 cups of water (use the rice soaked water and discard the remaining water). Give a good mix.
Turn the flame to high and let the water start boiling. Check for seasoning (salt and spice). If you feel the spice is less, add a few slit green chilies.
Add the soaked rice without water and mix gently.
Add garam masala and mix.
Continue the cooking process on high flame until water evaporates and you are able to see the layer of rice.
Reduce the heat to low, cover the pan, and simmer on low flame for 10-12 minutes. Turn off the flame and allow it to rest for at least 15 minutes.
Remove the lid and gently fluff the rice from the sides of the pan. At this stage, you can add more ghee for extra aroma.
Coriander Vegetable Pulao is ready. Serve hot with your choice of raita.