In a large pan or pot, heat oil over medium heat. Add the cinnamon stick, cloves, bay leaves, cumin seeds, and shahi jeera (if using). Let the spices sizzle and release their fragrant aroma.

Stir in the finely chopped onions and sauté until they turn golden brown.

Add the ginger and garlic paste to the pan, and cook for a minute until the raw smell dissipates.

Toss in the sliced mushrooms and chopped Lacinato kale. Sauté until the mushrooms turn tender and release their moisture, then continue to fry until the water evaporates or dries out.

Add the diced bell peppers of your choice to the pan and cook for a few minutes until they become slightly soft yet still retain their crunch.

For a creamy twist, you can pour in 2-4 tablespoons of thick coconut milk, infusing the pulao with a delicate coconut flavor.

Rinse the basmati rice thoroughly under cold water until the water runs clear. Add the rice to the pan, mixing it well with the sautéed vegetables.

Pour in 2 cups of water, bringing the mixture to a boil. Lower the heat, cover the pan, and let the pulao simmer until the rice is cooked to perfection.

Crush the kasuri methi between your palms and sprinkle it over the pulao, adding a delightful touch of aroma.