Grind all the ingredients mentioned under the above masala paste.

Grind the grated coconut and mix with masala paste.

Filter the coconut and masala mix, to free the dregs and keep aside the filtered coconut & masala milk.

Heat ghee and oil in a heavy bottomed vessel.

Add cashew nuts, martimuga, mace, star anise, bay leaves, cloves, cardamon, cinnamon sticks, soya chunks, sliced onions, green chillies, and chopped mixed vegetables.

Fry them on medium heat and let them cook.

Add salt and keep covered for 3 mins.

Add 4 cups of coconut & masala milk, diluted with water, (exact measure of 2 cups for each cup of rice) along with turmeric powder, and let the contents boil on a high flame.

Add basmati rice and mint leaves and mix well.

Add salt, if required, at this stage.

Reduce heat to sim and let the rice cook while the vessel is covered with lid.

:- Serve with raita, vegetable curry or chicken curry. :- The above spices measure can be categorised as medium spice. You can increase the use of cinnamon cloves, pepper if you want a spicer pulao. I have used less spice to suit my toddler¦s palate.