Rice and moon beans should be washed and soaked in water for 30 minutes. Drain and set aside. Mix vegetables and chop.
Heat ghee in a large skillet over medium heat. Add curry leaves, cumin seeds, cloves, bay leaves, cinnamon, black peppercorns and ghee and when it is hot enough to fry. Fry for 30 to 40 seconds.
Add the chopped onion and cook for about 1-2 minutes, or until it turns light brown.
Add green beans, potatoes, carrots, cabbage, and other mixed vegetables and sauté 2 minutes.
Add salt, dal, soaked rice, turmeric, paprika and paprika. Stir well and cook for two to three minutes.
Bring to a boil after adding 3 cups of water. When it starts to boil, cover and simmer for 10 to 15 minutes. To avoid sticking, stir in between.
When the rice has reached the desired softness and almost all the water has been absorbed, remove the lid or open the pot.
After turning off the heat, sprinkle with coriander leaves.
