Preheat the oven to 180°C.
Heat three tablespoons oil in a non-stick pan. Add the sliced onion and sauté till light brown.
Boil four-five cups water in a deep non-stick pan. Add the bay leaf, cloves, cinnamon, green cardamoms, caraway seeds, saffron strands and rice. Cover and cook on low heat.
Cut the cauliflower florets and babycorns into small pieces.
Add carrot, cauliflower pieces, babycorns and salt to the sautéed onions. Mix well, cover and cook for two to three minutes.
Add salt to the rice. Stir, cover and cook till done.
Divide the dough into equal portions. Shape into small balls.
Add the French beans, ginger paste and garlic paste to the vegetables. Mix well and add the red chilli powder, coriander powder and one tablespoon yogurt. Mix well and cook till the vegetables are soft.
Drain the water from the cooked rice and transfer into another pan. Cover and set aside.
Add the green peas and few mint leaves to the vegetables. Mix well, cover and cook for two to three minutes.
Heat the remaining oil in another non-stick pan.
Take four large coffee cups.
Put a little oil on a worktop and pat the pedas a bit. Roll out into thin rotis so as to be able to cover the mouth of the cups with them.
Add the cumin seeds, turmeric powder, remaining yogurt and salt to the pan. Mix well, cover and cook for two minutes.
Place a portion of the cooked vegetables into individual cups, top with a portion of the cooked rice. Sprinkle little browned onions on top and add two to three teaspoons of the cooked yogurt mixture on top.
Sprinkle a pinch of green cardamom powder, ginger juliennes and spring onion strips. Cover the cups with the rotis and seal.
Apply half teaspoon of the rogan on top and place the cups in the preheated oven. Cook for ten to twelve minutes.
Break open the seals and serve immediately.