1. Wash rice and drain. Slice beans, carrots and turnip into thin long pieces. Cook these vegetables with green peas and keep aside.

2. Slice 1/3 of the onions and keep aside. Grind the remaining onions, ginger, garlic and green chillies into a fine paste. Dry roast andhra moggu and coarsely grind it along with half quantity of cinnamon, clove and cardamom.

3. Heat oil and ghee in a vessel and roast bay leaves and the remaining cinnamon, clove and cardamom. (Reserve some ghee for frying cashew nuts and salt bread) Add sliced onion and sauté till golden brown. Add ground paste kept aside and fry.

4. When it's done, sauté well with ground cinnamon and add rice, fry for a while. Add salt to taste along with 4cups of water and mix well. Close the vessel and cook the rice on a low heat. When it is done add the cooked vegetables and boil for some time. Finally add chopped cilantro and mint leaves.

5. Cut the salt bread into fine pieces and deep fry in ghee or oil until they become crisp and brown. Fry cashew nuts in the same ghee.

6. Before serving the biriyani, garnish it with fried cashew nuts and salt bread.