Heat a cooker and add ghee. (Use a small cooker if you are cooking this pulao in less quantity, just enough for your child.)
Add cumin seeds, and when they splutter, add baby leaf, cinnamon stick, and clove. (NOTE: If you are making this pulao for babies, use powdered cumin seeds and don't add clove. For older kids you can add a couple of crushed peppercorns.)
Add green peas and sauté on medium flame for a minute. (If you want to use fresh vegetables add them at this stage.)
Add rice, garam masala, and salt, and sauté for a minute. (Note: It is recommended to avoid adding salt in babies' food till they turn one. However, in my case I found that Devansh just wouldn't eat his food without salt. Hence, I started adding little bit of salt in his food. You can decide whether you want to add salt or not after talking to your child's pediatrician.)
Add one and a half cup water, and close the lid of the cooker. (Use less water if you're making this pulao for older kids.)
Cook on medium flame for 10-15 minutes. (This time will depend on how mushy you want the pulao to be.)
Open the lid, add (cooked) mashed vegetables, and mix them properly with a pulao. (Use chopped vegetables if you are making the pulao for older kids and don't want to make it mushy. You will need to add the chopped vegetables earlier—at the stage of adding green peas—so that they get cooked properly.)
Remove the bay leaf, cinnamon stick, and clove from the pulao before feeding it to your child.