Rinse 300g of basmati rice, soak in water for 30 minutes, then drain.
Crush 4 garlic cloves, 1 green chili, and 1 piece of peeled ginger, 1in / 2.5cm long, into a paste.
Heat 3 tablespoons of oil in a heavy pot. Add 1 teaspoon of cumin seeds, 1 Indian bay leaf, 4 cloves, 3 green cardamom pods, and 1 piece of cinnamon, 1in / 2.5cm long. Stir until fragrant.
Add 1 cup of sliced onion and cook until golden. Stir in the ginger-garlic paste until fragrant, then ½ cup of chopped tomato for 2-3 minutes.
Add ½ cup of small cauliflower florets, ½ cup of small potato cubes, ¼ cup of chopped carrot, ⅓ cup of peas, and ¼ cup of chopped green beans. Stir for 2 minutes.
Add the rice and stir gently for 1 minute. Add 3 cups of water and salt. Bring to a simmer, cover and cook over low heat until the rice and vegetables are tender and the liquid is absorbed.
Rest covered for 5 minutes. Remove the whole spices, fluff gently and add 3 tablespoons of chopped cilantro.
