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(cinnamom, cloves, biryani leaf, saunf, cardamom, shazeera, mace flower)and also few mint leaves.(or u can grind the above psices 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 gingergarlic paste, mint-coriander leaf paste and saute for 1/2 minute and 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 sauteeing .
Add coconut milk, water, salt, lemon juice and a 1 spoon of garam masala powder and cover the lid of pressure cooker. Pressure cook for 2 whistles.(If u r preparing in rice cooker transfer all the contents to electric rice cooker and cook till done.)
Garnish with coriander leaves.
Serve hot with raitha.
I prepare the coconut milk at home by heating the frozen coconut mixture with water for 5-7 minutes in a microwave or stove and strain it and just use the milk and discard the waste pulp.
Ingredients: basmati rice - 4 cups
beans - 100 gm
carrot - 100 gm
green peas - 50 gm
coriander leaves - 1 cup
potato(medium) - 1 no
mint leaves(pudhina) - 1/2 cup
green chillies - 8 to 10 nos
coconut milk - 3 cups
water - 3 cups
salt - as reqd
(preferably 1 tsp for 2 cups of rice)
lemon juice - 1/2 a lemon or 2tsp of lime juice.
ginger-garlic paste - 2 tsp
(perinjeerakam) - a pinch
black cumin seeds
(shima jeerakam) - 1 tsp
bay leaf(karuka ela) - 10
mace flower(jathikka) - 3 nos
cloves(grambu) - 10 nos
cinnamom(karugapatta)- 2 inch piece
cardamom(elakka) - 2 nos
garam masala powder - 1 tsp
onion(medium) - 1 no
oil and ghee together - 1/4cup [1:1 ratio]