Serves - 2-3
Basmati rice - 1 cup
Onion - 1
Tomato - 1
Garlic cloves - 2
Green chili - 4
Peas - 1/2 cup
Carrot - 1
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Turmeric powder - 1 tsp
Water - 1 1/4 cups
Salt - as required
Oil - 3 tbsp

Other vegetables (optional) - 1 cup
Bell pepper


  1. Finely chop tomato and garlic.
  2. Depending on required spice level, either finely chop the green chili for more spice, or just put vertical slits on them.
  3. Wash, peel and chop the carrots about the size of peas.
  4. Chop onion into long thin strips.
  5. Wash  and chop any other vegetables being used into small cubes.
  6. Heat water separately for adding to rice later.


  1. Heat oil and mustard seeds in a pressure cooker.
  2. Once mustard seeds crackle, add the cumin seeds and let it splutter for a few seconds.
  3. Add onion, green chili, and garlic. Adda  little salt, and fry till onion becomes translucent.
  4. Add tomato and turmeric powder. Fry well till tomato becomes mushy.
  5. Add the remaining vegetables and a little salt and fry til partially cooked.
  6. Meanwhile, wash the rice till water runs clear.
  7. Once vegetables are half-cooked, add the rice and mix well.
  8. Add the hot water and mix well.
  9. Taste and add salt as required.
  10. Pressure cook on high for one whistle, then simmer on lowest heat for 5 minutes.
  11. Remove from heat and let the pressure settle on its own.
  12. Open lid and fluff the rice gently.
  13. Serve hot with raita or any other side of your choice.