Step 1

Heat ghee in a non-stick pan.

Step 2

Heat 4 cups water in another deep non-stick pan. Add green cardamoms, star anise, cloves, black cardamom, cinnamon and bay leaf and bring it to a boil. Add rice, mix and let it cook.

Step 3

Add caraway seeds to the ghee and sauté for a minute. Add onions and sauté till well browned.

Step 4

Add salt to the rice, mix well and cook till the rice is fully done.

Step 5

Add ginger-garlic paste, mix and sauté for a minute. Add pumpkin and carrot, mix, cover and cook for 8-10 minutes.

Step 6

Strain the rice in a colander and set aside.

Step 7

Add bottle gourd, turmeric powder, chilli powder and salt to the vegetables and mix well. Add yogurt and mix well. Add 1 teaspoon garam masala powder and mix well.