Wash and soak rice for at least 20 mins. in enough water.
1 cup Basmati Rice
Roughly chop onions and tomatoes.
Keep your vegetables ready. Cut peel and cut potato in cubes, cut beans and carrots in batons or small pieces. Wash peas and cauliflower florets.
½ cup Dal Vadi/Mangodi, 1 Potato Medium, 1 Carrot, 6-7 Cauliflower florets, ¼ cup Green Beans/French Beans, ½ cup Peas
Make coarse paste of ginger garlic and green chillies using a mortar pestle.
5-6 Garlic Cloves, 1-2 Whole Green Chillies, Fresh ginger
Heat about 1-2 tbsp ghee in a pressure cooker. Add moong dal vadi in it and fry till it is light brown and gives roasted aroma.
2-3 tbsp Oil/Desi Ghee/Mustard Oil, ½ cup Dal Vadi/Mangodi
Take out and keep aside.
Add 1 tbsp more ghee, add cumin seeds and other whole spices.
1 tsp Cumin Seeds/Jeera, 1 Bay Leaf, 1 Cinnamon Stick(small), 4-5 Black peppercorns, 1-2 Black Cardamom, 4-5 Cloves
When the aroma from the spices starts coming add onions and then ginger garlic and chilli paste.
1 Onion(Medium)
When the onions start turning translucent and raw smell of garlic goes away, add tomatoes and cook till it starts getting soft.
2 Tomatoes
Add the vegetables and mix with onion tomato masala.
Add garam masala powder,coriander masala, red chilli powder, turmeric powder, and salt. Mix nicely.
1 tsp Coriander Powder, 1-2 tsp Garam Masala, 1/2 tsp Turmeric Powder, 1-1/2 tsp Red Chilli Powder, Salt to taste
Cook vegetables in masala for a 1-2 mins.
Drain the water from the rice and mix with the veggie masala and mix well.
Add water just enough to soak rice. About 1 cup and less 1/4 cup . Depending on your rice variety.
Cook rice on medium flame till 2 whistles.
Once done, wait for the pressure in cooker to settle down, then open the lid. Fluff the rice lightly.
Serve hot with choice of raita/yogurt and spoonful of desi ghee on it.