Bring 2 cups of water to a boil and keep it hot until ready to use.

Heat 1tbsp of oil; add bay leaves, cloves, cardamom and cinnamon stick. Cook until they start to smell fragrant, about 1 minute.

Next add the chopped onions and green chilies. Cook until onions turn translucent.

Add cashews and cook for a minute.

Then add ginger + garlic paste, cook for another minute. Next add the corn kernels and baby corn. Saute for 3-4 minutes.

Time to add the herbs and salt. Mix well and cook until they start to wilt a little bit.

Drain the rice and add to the pan. Mix gently to coat with the veggie & herb mixture. Now add the hot water, mix well and cook covered on medium-low flame until all the water is absorbed and the rice is cooked through, about 10-12 minutes. Resist the temptation to open the lid before 10 minutes.

Gently fluff the rice and serve hot with your favorite side dish. I served with some onion-tomato raita.