Heat oil in a pressure cooker over a medium flame. Then add bay leaves, green cardamom, black cardamom, cinnamon stick, and cloves. Cook the whole spices for 1-2 minutes or until they are fragrant.

Add raw onion paste and cook for 2-3 minutes. Raw onion paste might contain a little moisture. So cook it for a few minutes until all the water in the onion paste evaporates and the raw smell goes away.

Then add ginger and garlic paste. Cook for a couple of minutes.

Add the chicken pieces. Give it a good mix.

Add turmeric powder, coriander powder, black pepper powder, garam masala powder and salt. Mix well and cook for 2-3 minutes.

Add the brown rice. Mix again and cook for another 2-3 minutes.

Then add the chopped carrots and french beans. Mix and cook for a minute.

Pour water in the cooker. Always remember the amount of water should always be double the amount of rice. Or if you dip your finger/spoon into the water, then the level of rice should be 1 inch below the level of water.

Secure the lid and pressure cook it over a high flame.

After the first whistle, lower the flame to medium-low and cook for a few minutes.

Then after the second whistle, turn the flame off. Allow it to stay undisturbed for a couple of minutes.

Release the pressure, whatever is still trapped inside, open the lid carefully. Give it a gentle stir.

Serve it hot with some salad.