Teriyaki Vegetable Rice

Teriyaki Vegetable Rice
 

Ingredients 
2 carrots (peel & cut in coins)
Few Italian Beans (cut in squares)
3 coloured Bell Peppers ( cut in squares)
2 red onions (sliced)
5 button mushrooms(sliced)
2 green chillies (half slit)
Coriander leaves
Olive oil 
*Teriyaki Sauce*
 1/4 cup soya sauce
1/4 cup vinegar
1 tbsp corn flour + 2 tbsp water 
2 tbsp cane sugar
2 tbsp honey 
1/2 tsp red chilli flakes
2 garlic cloves (chopped)
A piece of ginger (chopped)
*Rice*
4 cups Basmati rice
6 cups water
1 tsp salt
1 Cinnamon stick
3 cardomom pods
1 star anise
3 cloves
 1 tbsp ghee + 1 tbsp  oil
Chopped coriander leaves
 Method
Disolve corn flour in water .
Then whisk all the ingredients together to prepare the teriyaki sauce. 
Keep aside 
***
Heat olive oil ina pan & fry finely sliced onions & carrot. 
When it turns golden brown, add other vegetables.
Then add the prepared teriyaki sauce & stir . 
Add some water , cover & cook on low flame. 
Remove from fire & keep aside
***
Boil water, add salt & keep aside.
Heat ghee+oil  in a sauce pan.
Add Cinnamon, cardomom,star anise & cloves.
When aroma of the spices rises add basmati rice.
When some rice grains change to light brown, add boiled water.
Bring to the boil, cover tightly and simmer until the rice is tender.
When the water has been absorbed, reduce the heat.
When rice is 3/4 cooked remove from fire .
Close the lid tightly. Stir occassionaly with a wooden spatule.
When fully cooked remove the lid, add the prepared teriyaki vegetables. 
Mix wel with a wooden spatule.
Cover & cook for a while.
Remove from fire & garnish with coriander leaves. 
Serve hot with Raita & Chutney.