Ingredients:

• Basmati Rice – 2 cups
• Mixed vegetables – 1 cups
• Cloves – 2 or 3
• Cinnamon sticks
• Cardamom – 2
• Cashew nuts – little
• Chilli powder – 2 tsp
• Coriander powder – 4 tsp
• Gram masala – 2tsp
• Saunf powder- a pinch
• Garlic Ginger paste – 2 tsp
• Water – 4 cups
• Salt – to taste
• Lemon – 1
• Coriander – 1 bunch

Method:

1. Wash rice and place on a paper or a plate so that water dries up.
2. Split the cardamom partially and add to rice.
3. Heat oil in cooker, add cloves and cinnamon sticks, and fry for 2 minutes.
4. Add cashewnuts and fry till golden.
5. Add garlic ginger paste and fry for 2 min.
6. Add vegetables and fry.
7. Add all powders to the vegetables and fry till they are well-coated.
8. Add rice and fry till they get mixed with vegetables.
9. Add water and salt.
10. Close the lid and cook in medium flame for about 5 min without the whistle.
11. After 5 min, keep the whistle for 1 min.
12. Switch off heat.
13. After the pressure reduces, open the lid and add ghee and lemon juice.
14. Garnish with chopped coriander and serve.

Recipe courtesy of Veena