Plate includes

ghee, cumin, bay leaf, cinnamon, cardamom, cloves, pepper, cashew, onion, tomatobeans, capsicum, peas, carrot , potato, salt, ,water, basmati rice,

Preparation

1. firstly, in a small mixi take ½ cup coriander, ¼ cup mint, 1 inch ginger, 2 clove garlic, 2 chilli, 2 pod cardamom, 1 inch cinnamon, 5 cloves and 1 tsp fennel. 2. add ¼ cup water and blend smooth paste. keep aside. 3. ina large kadai, heat 2 tbsp ghee. add 1 tsp cumin, 1 bay leaf, 1 inch cinnamon, 2 pod cardamom, 3 cloves, ½ tsp pepper and 5 cashew. 4. saute on low flame until the spices turn aromatic. 5.now add ½ onion and saute until the colour changes slightly. 6. further, add 1 tomato and saute until the tomatoes turn soft and mushy. 7. additionally, add 5 beans, ½ capsicum, 2 tbsp peas, ½ carrot and ½ potato. 8. saute for a minute until the vegetables turn aromatic. 9. now add prepared coriander pudina masala paste and 1 tsp salt. mix well. 10. further, add 2 cup water and stir well getting to a boil. 11. once the water comes to a rolling boil, add 1 cup basmati rice. make sure to soak basmati rice for 20 minutes. 12. mix well, cover and simmer for 20 minutes.