Heat oil in a pan and add 2 Bay leaves, 1 inch Cinnamon, 3-4 Cloves, ½ teaspoon Peppercorn, ⅕ teaspoon Asafoetida, 1.5 teaspoon Ginger, 3 Green Chili, and ¼ cup Coriander. Stir the spices for a minute and add ¾ cup Onion in it.
Saute the onion till they are light brown or translucent.
Then add ½ teaspoon Turmeric Powder, 1 teaspoon Red Chili Powder, ½ teaspoon Garam Masala, 1 tablespoon Goda Masala, and sprinkle salt to taste.
Roast the spices well.
When the spices are well roasted add 1 medium-sized diced tomatoes, 1 medium carrot, ½ cup peas, and ¼ cup cauliflower.
Mix the vegetables with the spices and cook for a minute or two.
Then add soaked and drained Basmati rice in the pan. Carefully mix the vegetables with the rice and pour 2 cups of water in it. The quantity of water should be double the quantity of rice.
Cover the lid and cook for 10-12 minutes.
Take off the lid and check if the rice is cooked. When done, top it with some peanuts and serve hot.