Required Items

1. 6 Tbs ghee (butter melted with the scum skimmed off)
2. 3 Tbs past made up of equal parts ginger garlic and onion
3. 2 Tbs garam masala (mixed spices powder)
4. 3 Tbs paste equal parts fresh green chili and fresh coriander leaves
5. 2 cups of basmati rice
6. 3 cups of vegetables (carrots, potatos, green beans diced about an inch thick)
7. Oil
8. Water

How to Make

1. Bearing in mind that you're going to fry the ginger paste, coat the bottom of the pressure cooker with enough ghee and oil. Bring this to a sizzle and stir fry the ginger paste and the garam masala. It should turn a lovely rose-red colour.
2. When fragrant, add the vegetables, stirring so that they absorb the flavours evenly, add the rice and stir fry until the grains become evenly coated too.
3. Add four and a third cups water. Stir in the chili paste and add salt to taste.
4. Put the lid on the pressure cooker and bring to the boil. Reduce to a simmer and cook for 20 minutes (three whistles). Check your manufacturer's instructions (compare it to a pilaf).