Heat oil in a non-stick pan. Add bay leaf, cinnamon, cloves and green cardamoms and sauté for 30 seconds. Add onions and sauté till golden brown.
Put pressed rice in a colander. Sprinkle some water and set aside for 10-15 minutes.
Add ginger-garlic paste to the pan and mix. Add tomatoes and toss.
Add turmeric powder, coriander powder and chilli powder, mix well and sauté for 1 minute.
Add yogurt and mix well. Add carrot, baby corn and cauliflower, mix and sauté for 1 minute.
Add green chillies and little water and mix. Add French beans, green peas and salt, mix and cook for 1 minute.
Add Kewra essence, mint leaves and coriander leaves and mix well.
Preheat oven at 180º C.
Transfer cooked vegetable mixture into two earthenware pots and top with a portion of the hydrated pressed rice. Sprinkle coriander leaves and mint leaves and top with fried onions and ginger strips.
Divide the dough into 2 equal portions and roll out into discs, a size larger than the mouth of the earthenware pots.
Cover the earthenware pots with the discs and seal the edges. Place them in the preheated oven and bake for 20-25 minutes.