Heat a medium cooking pot and add the butter to it, once it melts then add the chili and saute for 30 seconds. Add the cloves, cardamom, and peppercorns with asafoetida and saute again for 30 seconds.
Add the cabbage and saute till it turns translucent. Add the cinnamon powder, saute again for few seconds. Add the corn and fenugreek and saute till the fenugreek dries out the water (darker green).
Add the salt, mix it well and then add the rice following 2 cups of hot water. Cover with a lid and cook till rice absorbs all the water. Turn off the stove and let it sit for 5 minutes.
Pulao is ready and you may serve it with Yogurt or Pickles.
Process: Heat oil in a medium cooking pot, add the bay leaves, cumin seeds. After 30 seconds add the broccoli and cabbage, stir fry for 1 minute and then add the tomatoes. Cook them on medium heat with lid covered around 3-4 minutes. Add all the powdered spices, corn, peas and black eyed peas.
Mix everything well, add 1/2 cup water and cook around 5-7 minutes with lid covered.
Add the rice , crumbled tofu, spinach, cilantro, 1/4 cup water, cover with a lid and cook on low heat for 5 minutes. Keep stirring occasionally during the cooking process.