Rinse the basmati rice till the water becomes clear. Then soak it in water for 20 minutes. After soaking, drain the rice and keep it ready.

Take a heavy bottom skillet or pot and melt clarified butter in it.

Add the onions and sauté until they are a deep golden brown. This can take up to 5-7 minutes over a low heat. You will need to check and stir a couple of times. Don't be tempted to rush this stage because this adds a lot of flavor to the finished dish.

Add the cumin seeds, cinnamon stick, black cardamom, black peppercorns and cloves. Sauté for 2 minutes or until popping and fragrant.

Now add the ginger slices and Chicken, cook for 15-20 minutes or till chicken turns golden brown before adding the vegetables.

Now add Carrot, Potatoes and green Peas. Sauté and cook for 10 minutes or until vegetables are just tender-crisp.

Season with salt, red pepper flakes and some garam masala.

Next, add green chilies and sauté for a second and adjust the seasoning and add more salt if needed.

Add Chicken Stock and once the it starts boiling add the soaked basmati rice and mix it gently.

Now, wait for it to boil again, then cover and simmer on medium low flame or until the rice is tender and the liquid has been absorbed. This takes roughly 10 minutes.

Put the pot covered (give a dum) for a further 15 minutes.

Now, uncover the pot sprinkle green onion (only green part)and fluff the rice gently from the corners

Remove from the heat and dish it out.

Enjoy flavorful Mix Vegetable Chicken Pulao!!