Heat the pressure pan or cooker and add the oil.
When the oil is hot, add cumin seeds, bay leaf, cinnamon, black cardamom, green cardamom, and cloves — Fry for 30 seconds.
Add the chopped onion, green chili, and ginger. Saute until the onion turns translucent.
Then add the tomatoes, mint leaves and cilantro. Cook for about 3 to 4 minutes or until the mint leaves wilt.
Now add all the spices including salt, turmeric powder, red chili powder, and achari ghost masala. Mix and cook for about two to three minutes.
Add all the vegetables - cabbage, carrot, and peas.
Then add the yogurt and kewra essence.
Now add the rice and water and mix thoroughly.
Close the pressure cooker and put the weight on and cook for one whistle.
Allow the pressure to release naturally and open the lid.
Let the biryani to cool for 5 minutes and fluff it with a fork. Serve hot with raita.