Soak 1 cup of rice in the water for 30 minutes. Drain water and keep it aside.
Heat oil in a pan, add oil, bay leaf, cinnamon stick, cardamom, cloves, and cumin seeds. Sauté for a minute.
Add onion and green chilli and sauté till it becomes translucent.
Then add ginger and garlic paste and sauté for a minute.
Add potato cubes, carrot slices, peas, tomatoes and salt. Sauté till vegetables become slightly soft.
In a mixing bowl, add curd, turmeric powder, red chilli powder, black pepper powder, and garam masala. mix well.
Add curd mixture into pan and cook till oil separates from the sides of vegetables.
Add chopped mint leaves and coriander leaves. mix well.
Add soaked rice and mix well.
Add water and mix everything. Cover the pan and cook biryani on a low medium flame for 15-20 minutes.
Serve instant veg biryani with raita and papad.