Rice and moong dal should be washed and soaked in water for 30 minutes. Drain, then set aside. Mix veggies and chopped finely.
Ghee is heated in a large pan over a moderate flame. Add curry leaves, cumin seeds, cloves, bay leaves, cinnamon, black peppercorns, and ghee when it is hot enough to sauté. For 30 to 40 seconds, sauté.
Add the chopped onion and cook for about 1-2 minutes, or until it turns light brown.
French beans, potatoes, carrots, cabbage, and other mixed vegetables are added and sautéed for 2 minutes.
Add salt, moong dal, soaked rice, turmeric, red chilli powder, and chilli powder. Stir well and cook for two to three minutes.
Bring it to a boil after adding 3 cups of water. As it begins to boil, cover it with a lid and simmer it for 10 to 15 minutes. To avoid sticking, stir in between times.
When the rice has reached the desired tenderness and nearly all the water has been absorbed, remove the lid or open the pot.
After switching off the flame, top it with coriander leaves.