Soak the rice for 20 minutes. Drain the water and keep them aside.
Heat oil in a pressure cooker and add bay leaf, star anise, cumin, cardamoms & cinnamon
stick to it. Sauté them for 1-2 minutes.
Add the green chili and onions and fry them until the onions turn translucent.
Now add ginger garlic paste and sauté it.
Add all the vegetables except the tomatoes and sauté them for 2 minutes.
Now add the tomato, salt, curd, coriander leaves, mint leaves, chili powder regular and
garam masala powder and cook them all on high flame for 2-3 minutes.
Spread a layer of the rice evenly over the vegetables.
Now add salt and lemon juice to the 1 ¾ cups of water in a separate bowl and mix it well.
Mix all the rice and vegetables in the cooker.
Pour the salted water across the sides and edges of the pot.
Cover the pressure cooker with its lid and cook it for one whistle on medium-high flame.
Turn off the stove and let the steam settle.
Take the lid off and serve it hot with a side of raita and sliced onion.
Ingredients
Directions
Soak the rice for 20 minutes. Drain the water and keep them aside.
Heat oil in a pressure cooker and add bay leaf, star anise, cumin, cardamoms & cinnamon
stick to it. Sauté them for 1-2 minutes.
Add the green chili and onions and fry them until the onions turn translucent.
Now add ginger garlic paste and sauté it.
Add all the vegetables except the tomatoes and sauté them for 2 minutes.
Now add the tomato, salt, curd, coriander leaves, mint leaves, chili powder regular and
garam masala powder and cook them all on high flame for 2-3 minutes.
Spread a layer of the rice evenly over the vegetables.
Now add salt and lemon juice to the 1 ¾ cups of water in a separate bowl and mix it well.
Mix all the rice and vegetables in the cooker.
Pour the salted water across the sides and edges of the pot.
Cover the pressure cooker with its lid and cook it for one whistle on medium-high flame.
Turn off the stove and let the steam settle.
Take the lid off and serve it hot with a side of raita and sliced onion.
