Before you begin wash and rinse the rice in water until the water comes out clear. Then soak it in clean water for at least 30 mins.

Once it’s hot add bay leaf, green cardamom, cloves, cinnamon and shah zeera and let it splutter.

Then add the thinly sliced onions along with green chilies and fry stirring continuously until they turn golden brown after which add the finer garlic paste and fry for 2 mins stirring continuously until the raw smell goes away.

Then add carrots, peas and potatoes and fry stirring occasionally for 5 mins. Later, Add very little water, turn the flame on slow and cover and cook until the potatoes are just about cooked.

Open the lid and add the Maggie cube, salt and pepper powder and give it a good stir.

Now turn the flame to medium, and add the rice without the water. Fry it stirring continuously for 3 mins.

Turn the flame high and add 4.5 cups of water. Add the lemon juice and adjust the salt as needed.

Let it cook on high flame until the rice is 3/4 done and little water remains

Now place the vessel on a simmer mat, turn the flame to low and cover and cook until the rice is done.

Finally garnish with coriander leaves and serve with the curry.