Soak the rice in double the amount of water for 20 minutes.
Peel and cut carrots, beans and potatoes into small diagonal pieces.
Boil water in a pan, add salt and blanch potatoes, carrots, peas and beans, separately for 2-3 minutes. Once they are boiled, rinse them in cold water.
Heat mustard oil in a vessel, add cumin seeds, garlic paste, kasoori methi leaves and saute.
Add water and cook for a minute. Add the vegetables and salt. Cook for sometime.
Now add yoghurt, yellow chilli powder, turmeric powder and cook for 5-10 minutes. Add water and boil it for sometime.
Add green chillies, ginger, green cardamom powder, mace powder and rice.
Gently stir and reduce the heat. Cover and cook for sometime.
Once the rice is cooked add the cream saute. Serve hot.