Cook rice in 2 cups of water with salt and oil until half cooked.

Steam carrots, green beans, potatoes, and cabbage until soft.

Grind cardamom, cinnamon, and cloves using a mortar and pestle.

Heat oil in a large saucepan.

Add garlic paste, onion, and ginger and cook for 2-3 minutes.

Add turmeric powder, red chilli powder, coriander powder, ground cinnamon powder, and bay leaves and cook for 1 minute.

Add tomato puree and cook for 5 minutes.

Add curd and cook for 2-3 minutes.

Add mint leaves, potatoes, cooked vegetables, half cooked rice, mint leaves, and salt. Mix well and cook for 2-3 minutes.

Reduce the flame, cover the saucepan, and cook until well cooked.

Turn off the gas and leave it covered for 5 minutes.

Garnish with fried onions and serve.