Rinse the sama chawal thoroughly under running water until the water runs clear. Soak it in enough water for at least 30 minutes, and then drain the water. Set aside.

While the sama chawal is soaking, prepare the vegetables. Thinly slice the onion and finely chop the tomato.(DELETE) Chop the carrots, beans, potato and bell pepper into small, even-sized pieces. If using frozen peas, keep them aside to thaw. Slit the green chilies and set all the vegetables aside.

While the sama chawal is soaking, prepare the vegetables. Thinly slice the onion and finely chop the tomato. Chop the carrots, beans, and bell pepper into small, even-sized pieces. If using frozen peas, keep them aside to thaw. Slit the green chilies and set all the vegetables aside.

Heat the ghee or oil in a heavy-bottomed pan or pressure cooker over medium heat. Add cumin seeds, cinnamon, cardamom pods, and cloves. Let them sizzle and release their aroma for about 30 seconds.

Add finely chopped ginger and green chillies. Stir well with the spices for 30 seconds.

Add the thinly sliced onions and cook until they turn golden brown, stirring occasionally. This should take around 5-7 minutes.(DELETE)

Add the chopped tomatoes and green chilies, followed by the turmeric powder,(DELETE) red chili powder, and salt to taste. Cook for another 3-4 minutes, or until the tomatoes become soft and the spices blend well with the onion-tomato mixture.(DELETE)

Add the chopped carrots, beans, peas, potato and bell pepper to the pan. Mix well and cook for about 2-3 minutes, allowing the vegetables to absorb the flavors.

Stir in the soaked and drained sama chawal, ensuring that it is well-coated with the spice mixture. Cook for another 2 minutes.

Pour in the water and gently mix everything together. Taste the water and adjust the salt, if needed. Bring the mixture to a boil.

If using a pressure cooker, cover with the lid and cook for 1 whistle on medium heat. If using a pan, cover with a lid and cook on low heat for about 15-20 minutes, or until the sama chawal is cooked through and the water has been absorbed. Make sure to check and stir occasionally to prevent sticking or burning.

Once the sama chawal is cooked, turn off the heat and let the pulao rest for 5 minutes. Then, gently fluff the pulao with a fork to separate the grains.

Garnish the Sama Chawal Pulao with chopped coriander leaves and serve it hot with raita, yogurt, or a side salad.