Step 1

Wash rice and soak it in water for 15-20 minutes. Drain and keep aside until needed.

Step 2

Heat ghee and oil together in a pressure cooker (2-liter capacity, stainless steel cooker) on low flame. Add bay leaf, cinnamon, clove, and sauté for 30 seconds. Add onion and sauté until it turns light brown or for approx. 2 minutes.

Step 3

Add chopped tomato, green peas, french beans and carrot.

Step 4

Stir-fry them for approx. 2 minutes.

Step 5

Add soaked (drained) rice, garam masala powder, turmeric powder, red chilli powder and salt.

Step 6

Stir-fry them for approx. 2 minutes.

Step 7

Add 1 cup water and mix well.

Step 8

Close the lid and cook over medium flame for 2 whistles. When 1st whistle is completed, reduce the flame to low and cook until another whistle. Turn off flame.

Step 9

Let it cool at room temperature until pressure inside cooker comes down naturally. Open the lid carefully and fluff the rice with a fork. Transfer it to a serving bowl and garnish with fresh coriander leaves.