Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.
Heat ghee and oil together in a pressure cooker (2-liter capacity, stainless steel cooker) on low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.

Add chopped tomato, green peas, french beans and carrot.
Stir-fry them for approx. 2 minutes.
Add soaked (drained) rice, garam masala powder, turmeric powder, red chilli powder and salt.

Stir-fry them for approx. 2 minutes.
Add 1 cup water and mix well.
Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.

Let it cool at room temperature until pressure inside cooker comes down naturally. Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.