In a mixing bowl, add buttermilk, besan, turmeric powder, salt, and sugar. Whisk and make a smooth and lump-free mixture.

Place the mixture on gas and stir continuously till it starts to boil.

Now lower the flame and boil the kadhi mixture for 7-8 minutes.

Meanwhile, in a tadka pan, add 2 tbsp ghee, 1 tsp mustard seeds, 1 tsp cumin seeds, ¼ tsp methi dana, a pinch of hing, 1-inch cinnamon, 3 cloves, 2 dry red chillies, some curry leaves, 1 tbsp green chilli paste, 1 tsp ginger paste, and 6-7 chopped garlic cloves. Saute it.

Now add ½ tsp red chilli powder and mix well.

Immediately add the tadka into the kadhi mixture and mix well.

Boil the kadhi for 3-4 minutes so that the tadka flavor absorbs in it.

Garnish with coriander leaves and serve hot kadhi with vegetable pulao.

Wash and soak the rice for 10-15 minutes.

Now in a pan, add oil, cumin seeds, cinnamon, cardamom, cloves, star anise, and bay leaf. Saute it.

Then add onion slices and saute until they are slightly translucent.

Now add ginger-garlic paste and green chilli slits. Saute it.

Then add chopped carrots, capsicum, green peas, and potato slices, chopped mint leaves, and salt. Saute it.

Then add rice and 1 tbsp ghee. Saute the rice for 2 minutes.

Now add 2.75 cups of water, salt, and lemon juice. Mix well and bring it to a boil.

Then lower the flame and cook the rice for 15 minutes on low flame.

Serve masala pulao with Gujarati kadhi and papad.