1) Wash and soak the rice for 20–30 minutes. Meanwhile, blend the green chillies, ginger, garlic, mint, and coriander into a smooth, vibrant green paste.
2) Heat oil and ghee in the cooker. Add your whole spices (cinnamon, cardamom, cloves, bay leaf).
3) Sauté onions until they are a deep golden brown. This provides the "umami" base for the rice.
4) Add your choice of vegetables (peas, carrots, beans, and potatoes work best).
5) Stir in your green paste and turmeric. Cook this for 1–2 minutes until the raw smell of the garlic and ginger disappears.
6) Gently fold in the soaked rice. Tip: Sauté the rice with the masala for 1 minute before adding water; this coats the grains in fat and keeps them from sticking.
7) Add water and salt. Close the lid and cook for 2 whistles on medium flame.
8) This is the hardest part—wait. Let the pressure release naturally for 10 minutes. Opening it too soon can break the delicate grains.