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]

How to Make Spicy Vegetable Pulao

• Chop carrots, beans and potato to small sized cubes and keep them aside. Make slits in green chillies.
• Make a paste of 1/4 cup mint leaf and 1/2 cup coriander leaf and keep aside.
• 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).
• Add onion slices and saute for a while.
• Add chopped beans, carrot peas, potato and green chillies and saute for 5 minutes.
• 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.
• 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).
• Garnish with coriander leaves.
• Serve hot with raitha.