Ingredients
1 cup basmati rice soaked 20 minutes
2 tablespoon Ghee / butter/ peanut oil
2 cardamom pods
3 whole cloves
1 bay leaf
1 inch cinnamon stick
1 teaspoon cumin seeds
1 large onion/sliced
2 slit green chillies
Paste of 5-6 green chillies, 1 tbsp fennel, 2 tbsp coconut, 1 inch ginger & 4 garlic
salt to taste
1 teaspoon red chiili powder
1 teaspoon garam masala
¼ teaspoon turmeric
½ cup cauliflower florets Optional
½ cup carrots/diced
½ cup peas
½ cup green beans
1 small gold potatoes / diced
1/2 cup paneer
1 cup water
2 tablespoon Cilantro leaves chopped
1 tablespoon Mint leaves chopped
8-10 cashews Raisins, optional
¼ cup Greek yogurt
1 cup water
Instructions
Soak the basmati rice in cold water for 20 minutes. Drain, rinse and set aside.
Turn on saute mode
Add the oil and butter to the pot.
When heated, add the cashew and raisins and toast it for a minute. Remove and keep them aside.
Add the whole spices and the sliced onions and sauté till the onions turn golden brown.
Add the fennel, coconut, green chillies, garlic, ginger paste and stir well.
Add all the veggies and the Greek yogurt and mix it well.
Add salt, red chilli powder, Turmeric and Garam masala.
Add chopped cilantro, mint.
Add rice and water. Don't stir at this point.
Close the lid, close the pressure valve and cook for 2 minutes at high pressure.
when done, release pressure after 10 mins( open the valve to release remaining pressure )
Garnish with the toasted cashews and raisins and more cilantro and mint.
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