Ingredients:

• Basmati Rice – 4 cups
• Beans – 100 gm
• Carrot – 100 gm
• Green peas – 50 gm
• Coriander leaves – 1 cup
• Potato(medium) – 1 no
• Mint leaves(pudhina) – 1/2 cup
• 8 to 10 nos Green chillies
• 3 cups – Coconut Milk
• 3 cups – Water
• Salt as require
• (preferably 1 tsp for 2 cups of rice)
• 1/2 Lemon juice a Lemon or – 2tsp of Lime juice.
• Ginger Garlic paste
• Fennel seeds
• (perinjeerakam) a pinch
• Black cumin seeds
• 1 tsp – (shima jeerakam)
• 10 bay leaf(karuka ela)
• 3 nos Mace flower(jathikka)
• cloves(grambu) – 10 nos
• 2 inch piece cinnamon(karugapatta)
• 2 nos cardamom(elakka)
• 1 tsp – Garam Masala powder
• 1 Onion (medium)
• 1/4cup – oil and Ghee together [1:1 ratio]

Method:

1. Chop carrots, beans and potato to small sized cubes and keep them aside. Make slits in green chillies.
2. Make a paste of 1/4 cup mint leaf and 1/2 cup coriander leaf and keep aside.
3. In a pressure pan, season all the spices (cinnamon, cloves, biryani leaf, saunf, cardamom, shazeera, mace flower) and also few mint leaves (or u can grind the above spices and use).
4. Add onion slices and saute for a while.
5. Add chopped beans, carrot peas, potato and green chillies and saute for 5 minutes.
6. Add ginger garlic paste, mint-coriander leaf paste and saute for 1/2 minute. Then add washed, soaked (for 15minutes) and drained basmati rice and saute for 1-2 minutes. Take care to see that the rice doesn’t get burnt in the process of sauteing.
7. Add coconut milk, water, salt, lemon juice, a spoon of garam masala powder and cover the lid of pressure cooker. Pressure cook for 2 whistles (if you are preparing in rice cooker transfer all the contents to electric rice cooker and cook till done).
8. Garnish with coriander leaves.
9. Serve hot with raitha.

Recipe courtesy of Shilpa terrence