2 cups Basmati rice ( washed & soaked in water for 15 mins)
5 tsp Oil
2 tsp Crushed Ginger & Garlic
1/2 cup Chopped Green onions
1/2 cup Chopped Mint
3 Green chilies (slit lengthwise)
3 cups of Diced Vegetables (potato, carrot, peas)
2 Bay leaf
2 sticks of Cinnamon
5 Cloves
3 Cardamom
1 Marati moggu
1 Black stone flower
3 Mace
1 tsp Sambar powder
Juice of 1/2 Lemon
3 cups of water
Salt
Method
- Heat oil in a pressure pan. When oil is smoky hot, add all the whole spices - bay leaf, cinnamon, cardamom, cloves, marati moggu, black stone flower and mace
- When oil starts to splutter, add green chilies, green onions and mint. Saute for a minute
- Add diced vegetables. Saute for a minute
- Add sambar powder. Mix well until well combined about 30 sec
- Add water, lemon juice and salt. Continue to simmer
- Then add basmati rice. Mix well
- Cover the pressure pan with lid. Cook upto 2 whistling sounds
- Serve hot