Soak Basmati rice in water for about 30 minutes.  Boil the 3 ½ cup water in a medium sauce pot.

In a skillet add 1 tablespoon of ghee with two green cardamoms, one black cardamom,3 cloves, half inch stick of cinnamon, and add soaked rice and fry for about 2 minutes. Then cook this rice with boiled water and salt until three-fourth done. Drain excess water and set aside.

Heat a nonstick pan 1 tablespoon of ghee and add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf, cumin seeds, fennel seeds and caraway seeds and roast. Add onions, carrot, French beans, green peas, bell peppers.

Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.

Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes.

Whisk yogurt with rose water and saffron. Add a little water or milk and mix everything well.

In a microwave safe deep bowl. Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.

Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes.

Serve hot with raita and  papad