Prepare ingredients: chop vegetables, measure spices, and soak basmati rice for 30 minutes.

Roast whole spices (cloves, cinnamon, peppercorns, fennel seeds, coriander seeds) in a skillet until aromatic, about 2-3 minutes.

Cool roasted spices and grind into a fine powder using a blender. Set aside.

Heat ghee in a large saucepan over medium heat.

Add ginger, garlic, onions, and green chilies to the saucepan and sauté until onions soften.

Add carrots, green beans, potatoes, bay leaf, turmeric powder, red chili powder, and the freshly ground spice powder to the saucepan. Stir well to combine.

Add the washed basmati rice, salt, and 2 cups of water to the saucepan. Bring to a boil.

Reduce heat to low, cover the pan, and simmer until all the water is absorbed and the rice is cooked.

Turn off the heat and let the pulao rest for 10 minutes.

Stir in mint leaves and green peas before serving.

Serve hot with Tomato Onion Raita and Vegetable Kurma.