Ingredients 

• Basmathi rice-1 cup. 
• Fresh thick curds-1 cup. 
• Water-1 cup. 
• Mixed diced vegetables (potatoes, carrots, peas) - 2 cups. 
• Oil-2 1/2 tbsp. 
• Ginger-garlic paste-1 tsp. 
• Onions-2 cut lengthwise. 
• Peeled garlic-6 flakes. 
• Salt-as required. 
• Lemon-1. 
• Finely cut mint leaves-1 1/2 tbsp. 
• Cut coriander leaves-1 tbsp. 

Masala Paste

• Cashewnuts-1 tbsp. 
• Small onions-7. 
• Ginger-1/2 inch piece. 
• Cinnamon-1 inch piece. 
• Cloves-2. 
• Cardamoms-2
• Coriander leaves

• For masal paste fry the all the ingredients in 2 tbsp oil & grind with a bunch of coriander leaves. 
• Wash soaked rice for 10 mins. Drain water & fry for 2 mins in 1/2 tsp of ghee. 
• Heat pressure cooker, add oil & fry garlic & onion pieces. 
• Mix ginger garlic paste & diced vegetables. Fry till vegetables are tender. 
• Add ground masala paste & fry till smell goes. 
• Beat curds & add it along with 1 cup of water. 
• When it starts boiling add rice & salt, cover lid & cook on a low flame. 
• Keep the weight as soon as the lid is closed. 
• Remove from fire after 2 whistles. 
• Squeeze lemon juice & add cut mint leaves & coriander leaves. 
• Mix well.