Boil the basmati rice and keep aside.

Grind the corriander leaves, garlic, ginger, chillies and curd together in a mixer to make a green paste.

Heat oil in a pan and fry the onions till they are translucent. Then add the carrots and beans and fry till soft. Last, add the capsicum and saute for a minute. Add salt to taste.

Then add the paste in step 2 to the vegetables and cook till the paste becomes thick and covers the vegetaables.

Lastly add the rice and mix well.

Keep aside for ten minutes before serving so that the rice absorbs the curry paste well. Serve with a simple onion raitha or fried potatoes.