Wash and soak the rice for at least 30 minutes.

Heat oil in a pot and add sliced onion, cinnamon, green cardamom, cloves and bay leaves. Stir fry until onion is golden brown.

Add ginger paste, garlic paste and green chilies. Saute until the raw smell of ginger and garlic goes off.

Add turmeric powder, dried fenugreek leaves, garam masala and Kashmiri red chili powder. Sauté for 1 minute.

Add tomatoes and green chilies and a little water to speed up the cooking process. Cover and cook until the tomatoes become mushy.

Add potatoes and other vegetables and stir fry for 2-3 minutes, then add 1/4 cup water, cover and cook until almost cooked.

Now add drained rice and stir fry on medium flame until all the moisture has been absorbed by the rice.

At this stage, add 3.5 cups water, salt according to your taste and freshly chopped coriander.

Cover and simmer for 20 minutes or until rice gets cooked completely.

Finally enjoy mix sabzi pulao with mint raita and reshmi boti.