Wash and soak the rice for 30 minutes. While the rice is soaking proceed to make fry the vegetables for the aloo mutter gobhi ki tehri.
In a large heavy bottom pan or a kadhai, heat ghee and when it is moderately hot, add heeng to it and saute for 1 minute till fragrant. Add the whole spices namely cardamom, bay leaves, cloves, cinnamon, and allow them just turn fragrant by sauting for 2 minutes or so.
Add sliced onions and green chillies and fry for a till the onions just turn pinkish golden. Then add ginger-garlic paste and fry for a minute.
Add potatoes and cauliflower along with the dry spices i.e. chilli and turmeric powder and fry for 3-4 mins on a medium flame. Add the green peas, some salt and fry for another 2-3 minutes.
Add the washed, soaked and drained rice to this and fry gently for about 2 minutes. Taking care not to break the rice. The key to a good aloo mutter gobhi ki tehri is to cook it in slow flame without a cooker but if you are running short of time, transfer this to a cooker, add 1.75 cup warm water and cook till one whistle. Switch off the gas and let the steam release naturally. Or if you want to cook in rice cooker, shift everything along with 2 cups of warm water and let it cook. But the best way to actually cook is to move it to small burner on sim, add two cups of warm water, cover with a plate and let it cook without disturbing too much. Stir only once or twice while cooking. When the rice looks cooked and the water is dried, let it sit in it steam for 5 minutes and separate grains using a fork.
Serve warm with curd sprinkled with salt and chilli powder for a comforting and soulful meal.