Wash and soak rice in enough water for 20 minutes.
Heat ghee in a nonstick, roast the nuts and raisins and set aside.
Make a paste of the onions, ginger, garlic and green chilies.
Add bay leaf, peppercorns to the ghee and saute for few minutes.
Next, add the ground paste to the ghee and saute till nicely browned.
Now add the spice powder, tomato puree, turmeric powder, mint and coriander leaves.
Cook on high for the paste to get cooked well.
Drain the rice and add to the mix along with salt.
Add 4 cups of water and bring to a boil, mix well and cook with lid covered for 20 mins or till down.
Once the water starts to boil, simmer and cook with lid covered.
When the rice gets cooked and looks grainy, top with the steamed vegetables, keep the pan over a tawa and cook over dum.
When ready to serve, top with roasted nuts.