Ingredients:

• 1 cup Basmati rice
• 2 Cloves
• 1/2" Cinnamon
• 2 tsp Oil
• Salt to taste

• 1 medium Onion chopped
• 1 Tomato chopped
• 2 Green chillies
• 1 tsp minced Ginger
• 3 cloves Garlic
•  A handful of Mint leaves

• 1 cup Moong sprouts, cooked
• 2 medium Onion sliced
• 1/2 cup Yoghurt
• 1 Bay leaf
• 1 tsp Fennel seeds
• 1 inch pc Cinnamon
• 3 Cloves
• 2 Cardamom
• 1/8 tsp Turmeric pdr
• 1 tsp Chilli pdr
• 1 tsp Coriander pdr
• 1 Bay leaf 
• 2 Green chillies slit
• Salt to taste
• 1 tbsp Oil 
• 1 tsp Ghee

Method: 

• Wash and soak rice for 30 mins. 
•  Heat ghee in a pan add cinnamon, cloves, cardamom and bay leaf, set aside. 
•  Boil  4 -5 cups of water , add in salt and fried whole spices along with the ghee. Drain the rice and add this to the boiled water. Cook it till 3/4th done, drain it and keep aside.
• Combine all the ingredients under "for paste" and grind it to make a paste.
• Heat oil in a pan, fry  bayleaf, cloves, cardamom and fennel seeds.  Add sliced onion and  slit green chillies, saute it well. Add the ground paste to this and saute for 3 minutes. 
• Add yoghurt and mix well.  

• Now add turmeric pdr, chilli pdr and coriander pdr, cooked sprouts and salt, cook it till the gravy blends well. Now add the cooked rice and toss it well. 

• Turn off the flame, garnish with coriander leaves.
• if you wish you can add fried nuts also. Serve it with raita.!

• 1 medium potato chopped in cubes.
• 1 medium carrot chopped in cubes.
• 1/4 cup shelled peas
• 6nos. beans chopped into one inch pieces.
• 2 medium onion chopped finely.
• 2 nos. green chillies
• 1"pc ginger
• 3 cloves garlic
• 1/2 cup yoghurt 
• 1" pc cinnamon
• 4 pcs cloves
• A generous pinch of cumin seeds
• 1 tsp coriander pdr
• 1/2 tsp chilli pdr
• 1 tsp oil

• 1/2 tsp fennel seeds
• 6nos cashews
• 1/8tsp khus khus

• Soak the ingredients under "for grinding" for 5 mins and grind it into a paste, keep aside.
• Grind ginger, green chilies & garlic together to a paste and keep aside.
• Cook the diced veggeis in a pot adding salt. 

• Heat a pan with  oil add the cinnamon, cloves. Saute it for 10 seconds and add cumin seeds. Now add the chopped onion and saute it till translucent. Then add the ginger garlic paste to this and saute till raw smell goes.  Reduce the flame and add the chilli pdr, coriander pdr to this mix well. Now add the yoghurt to this, mix well and add the cooked veggies to this, mix well.
•  Add the ground paste to this, mix well. Cook in a low flame for 4 more mins. 

• Garnish with coriander leaves, serve hot!
• The curry should be semi thick, so add water accordingly.