Take a pressure cooker and heat some oil in it over a medium heat flame. Afterward, pour some bay leaves, black cardamoms, green cardamom, cloves, and cinnamon stick. Cook up the complete spices until the aromatic fragrance rises or for 1-2 minutes.

Pour raw onion paste and cook it for about two or three minutes. Your paste of onions might have some amount of moisture in it. Cook it until all the water of onion paste is evaporated and the bad smell is eradicated.

Pour paste of ginger and garlic. Cook the paste for few minutes. After that, pour the pieces of chicken. Coat them well and mix well. Pour coriander powder, turmeric powder, garam masala powder, black pepper powder, and salt. Blend it well and keep cooking it for two to three minutes.

After that, pour the brown rice, and mix it well. Cook the brown rice for two minutes. Mix and add carrot chunks with French beans, and cook carrot chunks for at least 1 minute.

Drizzle up some water in the cooker. You should always make sure that water should be enough to cover up the rice and double the amount of rice.

Apply the lid and keep a high flame to pressure cook.

Decrease the flame to medium-low after the first whistle, and after that, cook it for extra few minutes.

Turn off the flame after the second whistle. Opt for a natural pressure release and then give quick pressure release to eradicate the remaining pressure. Afterward, open the lid very gently. Stir it carefully.

Serve the chicken and rice along with a vibrant salad.