Wash the rice and soak for 30 minutes.

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

Steam the carrots, green beans, potatoes, and cauliflower until tender.

Grind cardamom, cinnamon, and cloves into a fine powder.

Heat oil in a large saucepan.

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

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

Add tomato puree and cook for 5 minutes.

Add curd and let it cook for 2-3 minutes.

Add mint leaves, potatoes, cooked vegetables, half-cooked rice, mint leaves, and salt to taste and mix well.

Cook for 2-3 minutes.

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

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

Garnish with fried onions and serve hot with Burani Raita and Mirchi ka Salan.