Wash and soak basmati rice for 30 minutes, then strain and set aside.

Blend spinach, methi leaves, coriander leaves, and green chilies into a smooth puree.

Heat oil and ghee in a pressure cooker.

Add cumin seeds, bay leaves, black cardamom, cloves, green cardamom, and cinnamon stick and roast for a few seconds.

Add tofu cubes and cashew nuts and fry for about 20 seconds.

Add capsicum, green peas, french beans, and finely chopped spring onions.

Stir in the soaked basmati rice and stir fry for a minute.

Add the prepared green puree and cook for a minute.

Add 2 to 3 cups of water and mix well.

Close the cooker and cook until the cooker releases 2 to 3 whistles.

Let the pressure release naturally.

Open the lid, serve in a bowl, and garnish with chopped coriander leaves.