firstly, prepare the masala paste by taking handful coriander, handful mint, 2 pods cardamom, 4 clove, ½ inch cinnamon, 1 tsp fennel in a blender.
blend to smooth paste adding 2 tbsp water.
now in a cooker heat 2 tbsp ghee and 1 tbsp oil.
add 4 bay leaf, 1 star anise, 2 pods cardamom and saute until it turns aromatic.
further add 1 onion followed by 1 tsp ginger garlic paste and 3 chilli. saute well.
also add 1 tomato and saute until tomato turn soft and mushy.
now add ½ carrot, 2 tbsp peas, ½ potato, 7 florets cauliflower, 5 beans and 1 tsp salt.
saute for a minute until vegies turn aromatic.
additionally, add in prepared masala paste and few curry leaves.
continue to saute for a minute until raw flavour disappears.
pour 1 cup water and 1 cup coconut milk. mix well and get to a rolling boil.
further add 1 cup basmati rice (soaked 20 minuteand give a good stir.
spreadingly add 2 tbsp coriander and 2 tbsp mint.
cover and pressure cook for 2 whistles on medium flame.
finally, cool slightly and enjoy brinji rice with raita.