Wash and soak rice for 20 minutes

Now in a pan, add ghee, cumin seeds, fennel seeds, cinnamon, cardamom, cloves, and bay leaf. Sauté it.

Then add onion slices and sauté till it is slightly translucent.

Now add ginger-garlic paste and green chili slits. Sauté it.

Then lower the flame, add turmeric powder, red chili powder, coriander powder, garam masala, pavbhaji masala, kasuri methi, and some water. Sauté masala till oil separates from its sides.

Then add tomato slices and sauté till it becomes soft.

Now add carrot slices, green beans, peas, and potato slices. Sauté it.

Then add rice and 1 tsp ghee. Sauté rice for 2 minutes.

Now add 2 glasses of water, salt, and lemon juice. Mix well and bring it to a boil.

Then lower the flame and cook rice for 17-18 minutes on low flame.

Serve masala pulao with Gujarati kadhi and papad.

In a bowl, add curd, besan, ginger paste, green chili paste, turmeric powder, sugar, and salt, and mix well.

Add 3 cups of water and mix well. Kadhi mixture is ready.

Add kadhi mixture pan on gas and stir continuously till mixture starts to boil.

Keep flame on medium-low and boil kadhi for 5-7 minutes.

Meanwhile, for tempering in a pan, add ghee, mustard seeds, cumin seeds, cinnamon, cloves, methi dana, thing, and some curry leaves. sauté it.

Then add tempering into the kadhi mixture and cook kadhi for 5 minutes so it will become slightly thickened.

garnish with some coriander leaves and serve with masala pulao.