Navaratan Pulao

3 cups of cooked basmati rice

2  potatoes (boiled & cubed)
1 tbsp ghee + 1 tbsp vegetable oil 
cinnamon stick + 2 cloves+2 cardomom pods + 1 star anise
A bay leaf
6 black pepper corns
1/2 tsp cumin seeds
An onion (chopped)
2 green chillies (half slit)
A piece of ginger (chopped& crushed)
2 carrots (julienned)
Few of French beans (chopped)
1 cup green peas
Half of a soup cube diluted in a cup of water
1 tsp red chilli powder
1/2 tsp turmeric powder
Salt to taste
Coriander leaves
Garam masala
3 cups of cooked Basmati rice
** Decoration**
1 tsp ghee

1 tbsp oil
Few almonds
Few raisins
2 finely sliced shallots 
A pinch of saffron diluted in milk
Cook potatoes.

Peel & cut them into small cubes. 
Heat oil  & ghee in a pan.
Add spices (cinnamon +cloves+cardomom+anise) & fry.
Then add cumin seeds & black pepper corns.
Add chopped onions & fry for a while.
Then carrots, French beans, peas along with green chillies & ginger paste.
Dilute a half of a soup cube in a cup of water & add to the skillet.
Cover & cook for a while.
When done, fold in cooked rice & toss several times.
Dilute a pinch of saffron in milk & add to the prepared rice.
Heat the oil/ ghee in a frying pan.
Add almonds & raisins.
Fry for a while & drain it in a kitchen paper.
Then add the finely sliced onions.
Stir often & when it turns golden brown.
Then add cubed potatoes & fry till brown 
Add the caramalised onions & potatoes, raisins & almonds to the rice & toss gently.
Garnish with garam masala &  coriander leaves. 

Serve hot with Raita & Chutney.