In a thick bottom pan/ pressure cooker add 50 grams of oil in high flame.
Next, add 1 Bay leaf, 2 Cinnamon, 2 cardamoms, and 2 Cloves. Saute for a couple of seconds.
Now add 100 grams or 1/2 cup of onion and saute for a second and cook till it is halfway done.
Next, add green chili and saute for 2 seconds.
Note: Cook the following in low to medium flame
At this point add 50 grams of carrot and 25 grams of beans. Mix and cook until the vegetables are half cooked.
Now add boiled green peas and cook for 2 minutes.
Next, add 1 1/2 tsp ginger garlic paste and cook for 2 minutes. Until the raw smell of ginger garlic paste goes away.
Next, add 1/8 cup coriander leaves and 1/8 cup mint leaves and saute for 30 seconds.
Now add 100 grams or 1/2 cup of tomato and cook until it is mashed.
Next, add 2 tbsp curd and cook for 30 seconds
Now add 1 tsp red chili powder and 1 tsp salt. Mix well and cook until oil separates from the masala.
Next, add water and bring it to boil in high flame.
When it starts boiling, open the lid and add soaked basmati rice.
Mix well and allow it to boil again.
Next, close and place a bowl of water to seal the steam.
Cook in low flame for 15 to 20 minutes.
After 15 to 20 min, open and fluff the rice from the corners.
Veg biryani is ready!