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Ingredients/Instructions
Wash and soak basmati rice for 15 minutes. Drain before cooking.
Heat oil or ghee in a pressure cooker or heavy-bottomed pan. Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon. Let them crackle.
Toss in sliced onions and green chili. Sauté until golden brown.
Add all chopped vegetables and sauté for 2–3 minutes.
Grind ginger-garlic paste with some coconut and cashews for creamy texture..
Add them into the mix and cook until raw smell disappears.
Once cooked add Coconut milk for the rice to be cooked.. You can half coconut milk and water to adjust it..
Mix in the soaked rice.Stir gently.
Add salt and some coriander leaves..
Close lid and cook for 1 whistle on medium flame. Let pressure release naturally.
Serve hot with raita or pickle..
