firstly, trim off the sides of the bread and cut it into cubes.

deep fry in hot oil, stir occasionally on medium flame.

fry until the bread cubes turn golden brown.

drain off the fried bread and keep it aside.

in a large kadai heat 2 tbsp oil, 1 tsp ghee. add 1 bay leaf, 1 inch cinnamon, 3 pods cardamom, 6 cloves, 1 tsp cumin, and ½ tsp fennel.

saute on low flame until the spices turn aromatic.

now add 1 onion, 1 tsp ginger garlic paste, and saute well.

further add 1 carrot, 1 potato, and 2 tbsp peas.

saute for a minute or until the vegetables turn crunchy.

keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp cumin powder, ¾ tsp coriander powder, ½ tsp garam masala, and 1 tsp salt.

saute on low flame until the spices turn aromatic.

further add ½ cup curd, 3 tbsp mint, and cook until the oil separates.

also, add 1½ cup basmati rice and saute for 1 minute. make sure to soak the rice for at least 20 minutes.

add in 3 cup of hot water and mix gently.

once the water comes to a boil, cover and simmer for 10 minutes or until the rice is half cooked.

now add fried bread, 2 tbsp fried cashew, and 2 tbsp coriander.

mix gently, making sure the bread is well combined. this helps the bread to absorb the masala.

cover and continue to simmer for 10 minutes or until the rice is cooked well.

finally, enjoy bread pulao with raita.