firstly, in a mortar pestle take 1 cup coriander, 2 inch ginger, 4 clove garlic and 3 chilli.

crush to a coarse paste. keep aside.

in a large kadai heat 2 tbsp ghee, 2 tsp oil. add 2 bay leaf, 2 inch cinnamon, 5 pods cardamom, 5 cloves and 1 tsp cumin.

saute until the spices turn aromatic.

now add the prepared masala paste and saute for 1 minute.

further, add 1 onion and saute until the onions change golden brown.

now add 3 tbsp cashew and fry till they turn golden brown.

add 1 carrot, 2 potato, 8 beans, 3 tbsp peas and ½ capsicum.

saute until the vegetables turn crunchy.

further add ½ cup curd, 2 tsp garam masala, 1 tsp salt and 1 cup mint.

cook on low flame until everything is well combined.

add 3 cup water and bring to a rolling boil.

once the water comes to a boil, add 1½ cup basmati rice and mix gently. make sure to rinse the rice well and soak for 20 minutes.

cover and simmer for 20 minutes or until the rice is cooked well.

rest for 15 minutes before opening the lid.