firstly, in a cooker heat 2 tbsp oil and saute 1 tsp cumin, 2 pods cardamom, 1 inch cinnamon stick, 4 cloves, ½ tsp fennel and 1 bay leaf.
add 12 cashews and roast to golden brown.
further add 1 onion, 1 tsp ginger garlic paste and saute until raw aroma disappears .
additionally, add 1 carrot, 5 beans and 2 tbsp peas.
saute for a minute without overcooking veggies.
now add 2 cup coconut milk and mix well.
further, add 1 cup basmati rice and ½ tsp salt.
cover and pressure cook for 2 whistles on medium flame.
now add 2 tbsp coriander leaves and mix well.
finally, enjoy coconut milk pulao with biryani gravy.