Heat ghee in a heavy bottom pan add bay leaf, cumin seeds, cinnamon stick, black cardmom, green cardmom, cloves and star aniseed.

Saute well till fragrant.

Add chopped green chilli and chopped onion saute until golden brown.

Add ginger garlic paste and saute till row aroma goes off.

Add mint leaves and cashew nuts, saute for a minute.

Add spinach puree, chilli powder saute till ghee separate.

Now add chopped veggies and stir well for a minute.

Then add 1/2 cup yogurt and saute well. Pour enough water to cook the veggies. Sprinkle salt and cover with lid.

When veggies cooked properly, remove from pan, make a layer of half cooked rice pour all cooked veggies, spread rice layer add renaming curry.

Cover lid and seal with kneaded dough, then cook for 5 to 10 minutes on low flame..

Serve hot with roasted papad..