Heat oil or ghee in a pan and add cloves, cardamom, cinnamon, onion and green chili. Fry till the onion is golden brown in color.
Add the ginger garlic paste and fry till the raw smell vanishes from it.
Add in the coriander powder, red chili powder and salt.
Next, throw in the carrot, beans, beetroot and cook on high heat till the vegetables are soft.
Add in the yogurt, and mix thoroughly.
Add the boiled potatoes, coriander leaves, mint leaves, lemon juice and cook on simmer.
Drain water from the soaked rice and transfer this rice to a large vessel. Add vegetable gravy.
Add sufficient water and bring to a boil.
Cook covered firmly on very low heat for 15 minutes. Let it rest for another ten to fifteen minutes before opening the lid.
Mix gently and serve hot with raita.