Wash the basmati rice in water a couple of times and allow it to soak in water for about 15 minutes. Cut the veggies into small pieces and keep this ready as well soaked in water.

Remove the seeds from the tomatoes and grind it to a paste in a mixer jar. Keep this also ready.

Heat oil in a 7.5 litres pressure cooker and add sliced onions along with cardamoms and cinnamon.

When the onion turns golden, add garlic paste and saute for a couple of minutes till the raw smell goes. Add ginger paste and saute for another 2 minutes.

Add red chilli powder and salt and cook for a minute. Next add tomato puree and cook for 3 to 4 minutes till the oil starts separating.

Add curd and mix well. Next add the veggies along with coriander and mint leaves. Give a quick stir and then add the drained basmati rice.

Add 9 cups water and mix well. Finally add lemon juice and close the lid of the cooker. Pressure cook for 3 whistles.

Allow the steam to come out and then open the lid. Mix well, and transfer to a serving dish. Serve hot with Chicken 65, onion raita, and pepper eggs.