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.
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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.