Vegetable Pulao | Cooked in Coconut Milk | Gluten Free

This is a recipe I frequently make. It is easy and very healthy as it has all the veggies. I usually make it for potluck, or when we have friends home for dinner. It goes very well with Raita.

Serves 4
Ingredients Required:
Basmati Rice - 2 cups
Mixed Vegetables - 2 cups (Carrot,Beans, Potato, Cauliflower) Chopped into 1 inch pieces
Peas & Corn Kernel - 1/4 cup
Onion - 1, sliced
Dried Mint - 1 tsp
Bay Leaves - 2
Salt as required

For the Masala:
Cumin Seeds - 1 tsp
Cloves - 4
Star Anise - 1
Cardamon - 2
Cinnamon Stick - 1
Garlic - 2 pods
Ginger - 2 inch piece

Coconut Milk - 1/2 cup
Cilantro - handful

How to make?
Soak the Basmati Rice in water and set aside.
Chop all the vegetables into 1 inch piece and set aside, Slice the onions and set aside.
Heat little oil in a pan, add all the ingredients under the 'For the Masala' list in the same order and saute for few minutes until aroma rises. 
After it cools down, grind it in a grinder along with the cilantro.
Heat some more oil in the pan, add the bay leaves.
Add the sliced onion, and saute till light brown.
Add all the vegetables, and saute for few minutes until partially cooked.
Add the ground masala along with the coconut milk and dried mint leaves. Cook in low heat. Mix well.
Boil 3 cups of water in another vessel.
Add the basmati rice to the pan, and mix well.
Add the required amount of salt.
Once the water boils, add the water to the pan.
Close the pan and allow to cook for 8 minutes, open in between to stir gently so the bottom does not burn.
Leave the pan open for 5 minutes, until the rice and vegetables are cooked well.
Serve hot with raita of your choice.

Notes:
If you do not have coconut milk, add 1/4 cup of grated coconut while grinding the masala, and increase the water to 3.5 cups.
If you do not have dried mint, add few leaves of fresh mint while grinding the masala.
Paneer, and Nuts like Cashews can also be added to the Pulao.