Ingredients

• 1 cup - basmati or other rice.
• 1 medium brinjal, quartered, with stalk.
• 1 medium potato unpeeled, quartered.
• 1 capsicum, deseeded and chopped in strips.
• 1 onion, peeled and quartered.
• 1 onion, chopped .
• 8-10 peapods shelled, washed.
• 4-5 French beans, destringed, halved.
• 1 carrot, sliced into 1/4" rounds.
• 1/4 cup - chopped carrot.
• 1/4 cup - grated coconut.
• 5 green chillies.
• 5 flakes garlic.
• 2" piece ginger.
• 3 sprigs fresh mint leaves.
• 2 sprigs fresh coriander leaves.
• 1/2 tsp - garam masala.
• 1/4 tsp - turmeric powder.
• 1 tbsp - peanuts.
• 1/2 tsp - each cumin and mustard seeds.
• 3 cloves.
• salt to taste.

How to Make Pressure-cooked Pulao

• Wash and soak rice in water for 15 mins.
• Prepare, wash and drain vegetables together in a colander.
• Grind to a paste together in a small mixie: Coconut, green chillies, ginger, garlic, mint, coriander, chopped onion.
• Heat oil in a pressure pan or cooker.
• Add seeds, cloves, allow to splutter.
• Add drained vegetables, stir-fry for a minute.
• Drain, add rice, stir gently with spatula for a minute.
• Add ground chutney, add all other masalas, salt.
• Stir gently for a minute.
• Add 2.5 cups hot water.
• Bring to a boil, check taste of water for salt and chillies.
• The mixture should taste a little extra of both.
• Once boiling well, cover cooker lid, place weight.
• Allow to cook for 2 whistles, take off fire. Allow the cooker to cool properly before opening.
• At least 15 mins must be allowed, since this time will help rice to absorb excess water.
• Serve hot, as is or with curd or raitha.