Soak the rice in 3 cups of water for 30 minutes. after the rice has been soaked, drain the water using a colander.

Heat a pot full of water, add 3/4 tsp of sat and 2 cloves. Let it come to a boil.

Add rice, stir with a spoon. Allow it cook uncovered for 7 minutes. Then remove from the heat and drain the rice in colander. Add a teaspoon of butter to the rice. Set aside.

Heat 1 tablespoon of butter in the pan over medium heat. Once hot, add onion and cashews, cook until onions are translucent.

Once done, remove from the pan and set aside.

To the same pan, add remaining butter. Once heated add bay leaf, cinnamon stick, cloves and sauté for a minute.

Add ginger and garlic paste, sautés over medium heat until golden.

Then add carrots, cauliflower, carrots and potatoes. Cook for 5 minutes. Add curry powder, cumin, chilli powder and chaat masala. Cover for 5 minutes.

Add yogurt and coconut milk, cover and cook for another 5 minutes. Once vegetable are fork tender, remove from the heat.