Vegetable Pulao

1. Roast black pepper, 4 cloves, 1 inch cinnamon, jeera,
   khus-khus and dhania powder on an iron tava.
   Grind these with 2 onions, 4 garlic flakes and tamarind into a smooth paste.
   Keep aside. Grind the grated coconut into a smooth paste and keep aside.
   
2. Shell the peas. Scrape the carrots and cut into 2 inch long pieces.
   Cut the French beans into 2 inch long pieces. Cut the brinjals
   into 2 inch long pieces. Cut the tomatoes and capsicums into small pieces.
   Keep all these sliced vegetables separately.
   
3. Heat ghee in a big vessel. Add 2 sliced onions, sliced green chilies,
   4 smashed garlic flakes, 4 cloves, 1 inch cinnamon and stir for a minute.
   Add chilies powder, turmeric powder, shelled peas, sliced carrots and French beans.
   Add 1/2 a cup of water and salt to taste. Parboil these vegetables.
   Then add sliced brinjals, capsicums and tomatoes. Add the masala paste,
   stir and let it cook. When it is almost done, add rice and coconut paste.
   Add enough water - 2 measures for 1 measure rice, and salt to taste.
   Stir and cook.
   
4. Serve hot with chutney.