Vegetable Pulao

250 grams basmati rice 2/5 kg
250 grams onion, sliced and goldened in ample oil, strained 400 gram
2 dessert spoons oil, or a preferable amount 3 spoons
1 tsp salt 2.5 tsp
4 cloves 6
4 green cardamoms, elaichi 6
1/2 inch cinnamon, darchini 4/5"
12.5-20 grams green chillies, depending on hotness and taste 20-25 grams
1 tbsp poppyseeds, roasted on low heat 

12.5 grams ginger 20 gram
12.5 grams garlic 20 gram
250 grams peas, pressure cooked 200 grams
125 grams cabbage, sliced, pressure cooked (optional) 200 grams
125 grams beans, cut and pressure cooked 200
125 grams red carrot, grated 200
125 grams capsicum, chopped 200

 Wash the rice and soak it in ample water.
Fry the cloves, green cardamoms, cinnamon, green chillies. In a mixer, grind the roasted poppy seeds. Add the fried masale and grind. Add half of the goldened onions, grind to a fine paste.
 Put the rice on flame with 1/4 tsp of salt, with roughly enough water to soak the water and an inch more (if you're cooking it in a pressure cooker), a whistle and 4-5 minutes more.
Add the salt and the other half of onion to a pan. Add the chopped capsicum and cook on high heat. Add the ground masala and the rest of the vegetables. Mix well. Serve with rice.