Wash and soak rice for 20 minutes. After that boil 4 cup of water in a big pot and add half teaspoon salt and rice to it. Once they are 80 percent cooked, strain them in a colander and keep aside.
Heat 2 tablespoon of ghee in a big pan and fry cashews, almonds and raisins till they are golden brown. Take them out and keep aside.
To the same pan, add rest 2 tablespoon ghee. Keep the heat to medium. Add bay leaves, green and black cardamom, cumin seeds, peppercorns, Cloves and cinnamon stick. Sauté for a minute and then add onions to it.
Once the onion are golden add grated ginger, potatoes, carrots, cauliflower, beans and asparagus. Sauté for a minute and cover the pan for 3-4 minutes. Now add capsicum, tomatoes, chillies, green peas and sauté these vegetables till they are soft and tender.
Add paneer, sweetcorn, fried cashews, almonds, raisins and salt and mix. Now add cooked rice to the pan and mix gently so that rice don’t break. Pour saffron milk and cover the pan with lid. Cook it over low heat for 7-8 minutes and switch off the heat.
Transfer the navratan pulao on a serving plate and enjoy it hot.