firstly, to prepare the masala paste, in a mixi take 1 cup coriander, ½ cup mint, 3 chilli, 2 clove garlic and 1 inch ginger.

blend to a coarse paste without adding water. keep aside.

in a large kadai heat 3 tsp oil and 1 tbsp ghee.

add 10 cashews and fry until it turns golden brown. keep aside.

in the same oil, add 1 bay leaf, 6 cloves, 1 inch cinnamon, 4 pods cardamom and 1 tsp cumin. saute until the spices turn aromatic.

further, add 1 onion and saute until the onions change colour slightly.

now add 1 carrot, 1 capsicum, ½ cup peas and 10 beans.

add ½ tsp salt and saute for 2 minutes. cook until it turns crunchy. do not overcook the vegetables.

add in the prepared masala paste and cook for 2 minutes or until the raw flavour disappears.

now add 4 cup leftover rice, ½ tsp salt and ½ tsp garam masala.

mix well combing all the masala with rice.

cover and simmer for 5 minutes, absorbing all the flavours.

add in fried cashew and ½ lemon juice. mix well.

finally, enjoy instant pulao with cucumber raita.

firstly, in a bowl take 1 cup curd and 1 cup water.

whisk until the curd turns silky smooth texture.

add ½ onion, ½ cucumber, ½ carrot, 2 tbsp coriander, 1 chilli, ½ tsp cumin powder and ¼ tsp salt.

mix well combining everything well.

finally, cucumber raita is ready to serve with pulao, biryani or paratha.