Tejpatta/bay leaf -2 pc., Turmeric powder-1 tsp., Red chili powder -1 tsp. , Cumin powder/Jeera-1/2tsp., Oil for frying - 10 gm(2 tsp). 
Sliced green chilies -2. , Water-1Lt. Salt - to taste, Preparation time : 10min -Serving: 4 persons. 

Steps:
Roast the pulse till light golden. Cut the potatoes and cauliflower into big chunks.
Heat oil in a frying pan. Then fry the potatoes and cauliflower, till golden brown.
In a pan take oil and heat it. Add the cumin seed, bay leaf and let it sizzle.
Add the rice and stir well. Add the dal, the rest of the spices, water and close the lid of the pan. It is done when the dal (pulse) and rice are completely cooked and have a semi-solid consistency.
Pour 1 tsp of ghee over the cooked rice and dal and add sliced green chilies and the fried cauliflower and potatoes. Serve hot.

Tejpatta / bay leaf-4 pc., Salt- to taste., Cloves- 8 pcs, Cardamom/elaichi-8 pcs, Cumin seed / jeera-2 tsp., Oil-4 tsp / 20gm. 
Preparation time : 30 minutes., Serving: 4 person

Steps: 
Boil water, double the measure of rice in a large pan and boil it. When water boils, add the rice and cook in medium heat. Drain the starch and wash in cold water to remove starch thoroughly. Fry the cumin seed, bay leaf (tej pata) and let it sizzle.
Add all the chopped vegetables (carrots, potatoes, peas, onion, beans) and fry well. Add salt according to taste. Add the cooked rice and mix well in low flame.
Serve hot.