1. Soak rice for 30 minutes and then drain out the water.
2. Boil water in a pan and add salt to taste.
3. Now add the soaked rice to boiling water.
4. When rice is cooked 90% drain the water. 
5. Keep the cooked rice aside on a plate.
6. Heat 5 tbsp oil in a frying pan.
7. Add the sliced onions and fry on medium-high heat till golden brown.
8. Take out and keep aside.
9. Add the cashew, almond, pistachio, and peanuts. Fry till golden brown.
10. After golden brown add the raisins and fry for another 1 minute.
11. Take out and keep aside.
12.  Add Paneer or tofu if vegan and fry for 2 minutes on medium-high flame.
13.  Take out the Paneer or tofu after golden brown.
14.  In the same pan add the potatoes and carrots. Fry till little brown.
15.  Add a little salt to taste and mix. 
16. Cove and cook for 2 minutes.
17. Open the lid. Take it out and keep it aside.
18.  In the same pan add cauliflower, and green beans, and fry till crisp and golden.
19. Cover and cook for 2 minutes.
20. Open the lid and then add green peas. Fry for 1 minute.
21. Take out all the fried veggies and keep them aside.
22. Now take a pan and heat 3 tbsp oil on medium heat. You can also add ghee but if vegan optional.
23. Add bay leaf, cinnamon stick, cloves, cardamom, star anise, and cumin seeds.
24. Add green chilies and fry for 30 seconds.
25. Now add the cooked rice 
26. Then add all the fried vegetables one by one.
27. Add salt to taste.
28. Now add the Paneer or tofu and mix well.
29. Add all the fried dry fruits.
30. Add lemon juice.
31. Mix properly.
32. Add plain or vegan milk mixed with saffron strands. 
33. Mix properly.
34. Add the fried onions.
35. Cover and cook for 2 minutes.
36. Open the lid and serve it on a plate.
37. Navratan pulao is ready to be served hot.

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