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.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.