Vegetable pulao

Basmati rice-1 1/2 cups
Carrot-1
Cauliflower-a few pieces
Beans-8
Peas-a handful
Big onion-1
Mint leaves-little
Coriander leaves-little

To grind
Green chillies-2
Red chillies-3
Fennel seeds-1 teaspoon
Cinamon, clove, yelachi-1piece each
Ginger-a small piece
Garlic-4 or 5 pods

To season
Cinamon-2 pieces
Clove-2
Elachi-2
Birinji leaf-little
Fennel seeds-1 teaspoon

Coconut milk
Scrap ½ portion of a coconut and take that milk (Those are using instant coconut milk can take 1cup of it and dilute with 2 cups of water)

Procedure
Grind the items given in ‘To grind’
Wash the rice and soak for 5 minutes. Drain the water nicely.
Keep the kadai in the stove .Pour 1 spoon ghee or butter and roast the rice till it doesn’t stick to the kadai.(for 2 minutes)
Now keep the cooker in the stove. Pour 3 to 4 tablespoons of oil (little ghee can also be mixed)
Season with the items mentioned in ‘To season’.
Add the nicely minced onion and the cut vegetables and sauté nicely (Too much of vegetables will spoil the taste)
Sauté the grinded masala also.
Then add 3 cups of coconut milk. (1:2 is the ratio of rice to coconut milk)
When the milk boils add the rice and required salt and mix everything well
Close the cooker and cook for 8 minutes after putting weight in low fire.
Switch of the stove and don’t open the cooker till the pressure goes.
After the pressure goes open the cooker and mix everything nicely
Garnish with coriander leaves while serving.