Heat oil or ghee in a pot or pressure cooker on a low flame.

Add cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Let the spices crackle. 

Add sliced onions, chillies, and ginger-garlic paste. Sauté until the raw smell goes off.

Add in the tomatoes, turmeric, red chilli powder, and salt, and stir it up. 

Then, throw in the mixed vegetables and let them cook for a few minutes.

Pour water and mix in the soaked and drained rice.

Combine well and give it a gentle stir.

Put a lid on it and simmer on low heat until the rice is tender and fluffy, just the way you want it.

Switch off the flame, and let the pulao rest for 5 to 8 minutes. This helps the rice grains to get fluffy.

Fluff with a fork and garnish with fresh chopped coriander.