- Soak 2 glasses of Basmati Rice in 2 glasses of hot water.
- Pressure cooker vessel
- 2 Cardamom, 4 Cloves, 4 Cinnamon sticks broken into smaller pieces, 2 dried Bayleaf
- Brown above in 6 spoons of oil until cardamom swells
- Onions sliced (not diced) into thin long pieces. Add to oil. Don’t let them burn.
- Add 6 green Chillies cut lengthwise in half.
- Cook Onions down until they’re no longer sweet and lose color.
- Add a heaped tablespoon of Ginger Garlic paste at this point
- Cut Green Beans, diced Mushrooms, Potato and a teensy Tomato. Also half a bunch of Mint leaves. In that sequence
- Add salt and let vegetables cook while releasing water.
- Once they cook down, add the water and the rice
- Add a can of Coconut milk, measuring the amount with the glass used for rice.
- Add (4 – volume of liquid used already) glasses of water.
- Heaped teaspoon of Garam Masala.
- Enough salt that the liquid tastes slightly salty
- Rest of the mint leaves
- Pressure cook for 2 whistles
- Wait 30 minutes.
- Makes 6-7 servings.