Rinse the rice well and soak in enough water for 10-15 minutes. Drain and keep aside.

Grind coriander leaves, mint leaves, green chili and ginger without adding any water. Keep aside.

Heat ghee in a pressure cooker. Fry the cashew nuts till golden. Keep aside.

Add the whole spices to the same pan and fry them for few seconds.

Next add onions and saute for 1-2 minutes. Follow with carrots, green peas and french beans and fry for another 2-3 minutes till done.

To the stir fried veggies, add the ginger and coriander mint paste. Stir, add the curd and stir again.

Next add the soaked, drained rice and fry for a minute.

Add a cup of water and salt to taste. Put on the lid and pressure cook for 2 whistles.

Open the lid once the pressure has released. Fluff the biryani with a fork and serve.