Recipe

For Pulao:
Take a bowl and add Seyla's boiled Rice (A kind of Rice)
Water as needed for soaking
Let it soak for 1 to 1.5 hours.
Take Green chillies and ginger and make a paste form of it.
Heat a thick-bottomed pan and add Clarified butter, oil, Cinnamon Leaves, Black cardamom, cardamom, Black pepper, Clove, and Cumin seeds. Mix it properly.
Now add Chopped French Beans, Chopped Carrot, Peas, Chopped Potato, and Ginger- Green chilli paste.
Mix them properly.
After, add the soaked rice.
Add Salt, Sugar, and Turmeric Powder. Mix it properly.
Add water and stir properly.
Make the water even, cover the pan, and adjust the gas flame to slow.
Use a fork to check if the pulao is ready.
Let it be for a while with its covered pan.
Pulao is ready.
For Kadhi:
Take curd in a bowl, and add water (part now and part later) and Gram flour. Mix it properly using a blender.
Take a kadai and add the mixture.
Keep the gas flame slow and run it continuously.
Add water. Stir continuously.
Add Ginger and Green chilli paste, Jaggery, and Let it be for a while.
Add seasoning.
Cover the pan and let it boil for a while.
Turn off the gas.
Kadhi is ready.
For Seasoning:
Preparing Seasoning:
Take a seasoning pan and add Clarified butter.
Once the clarified butter is hot enough, add Fenugreek, Mustard Seeds, Cumin Seeds, Asafoetida, Curry leaves, and Dry Red Chilli. 
Add some finely chopped coriander leaves for garnishing in the kadhi mixture.
Mix them properly.
Add the seasoning to the mixture, and the kadhi is ready.
Serve the Pulao with sour-sweet kadhi.
Tips:
Ensure the rice has soaked thoroughly to create a fluffy and fragrant pulao.
Maintain a slow flame while cooking the kadhi to prevent curdling.
Adjust seasoning according to taste preferences.
Cautions:
Be cautious while adding water to the hot oil to avoid splattering.
Handle hot utensils carefully to prevent burns.