Vegetable Pulao

2 cups basmati rice
1/2 lb fresh green beans, in small pieces
1/2 lb carrots, cut into small pieces
1/2 lb frozen peas
1 medium red onion
2-3 red chilies
3 bay leaves
4 green cardamom pods
2 cinnamon sticks
3 whole cloves
1 tbls gingerroot, grated
2 tsp sugar,
1/2 tsp salt
1 tbls ghee
1 tbls vegetable oil

Soak rice 1/2 hour and drain completely. Heat oil and ghee in pan. Add sugar to hot oil. Add onion and cook until tender. Add bay leaves and red chilis and cook 2 minutes. Add cardamom, cinnamon, cloves and ginger fry for 2 more minutes. Add vegetables and salt. Cook until vegetables are about half-cooked, then add rice and fry until slightly brown. Add enough water to cover the rice and cook until fluffy and tender. Serve hot.