Wash the rice and soak it for a few hours. Leave it to drain.

Chop the beans, carrots, turnip into thin long pieces.

Chop 1/3 of the onions into thin rings, one third into fine pieces.

Grind the remaining onions, ginger, garlic and green chillies into a fine paste.

Dry roast andhra moggu. Grind this along with the cinnamon, clove and cardamom coarsely.

Heat oil and roast the bay leaf.

Add the onion paste and fry.

Then add the chopped vegetables and green peas and fry well.

Now add the ground cinnamon masala.

Add the rice to the cooked vegetables and fry it for a little while.

Add salt and 4 cups of water to this and keep it covered in low flame until the rice is fully cooked.

Add finely chopped coriander and mint leaves and mix well.

Cut the salt bread into fine pieces and deep fry in oil until they become crisp and brown.

Add these pieces to the rice a few minutes before serving.

Deep fry the onions cut into rings in oil and garnish the dish with these.