A traditional Maharashtrian rice recipe with seasonal veggies and special spices.
Wash chopped vegetables thoroughly and keep aside.
Add chopped tomatoes in blender and blend into smooth puree.
Plug in IP and press Saute button to turn on saute mode. A timer will start. The pot will start heating. Add oil/ghee and wait for it to display 'HOT'.
Once oil is hot enough, add bay leaf, mustard seeds and asafoetida. Let mustard seeds crackle.
Later add ginger green chili paste and turmeric. Saute.
Throw in some cashews and saute.
Add tomato puree and salt. Saute and let it cook.
Add Goda Masala and Shahi Biryani Masala. Combine well.
Then add chopped and washed vegetables. Mix well.
Saute for a minute, then add washed rice. Combine everything well.
Add water. Check salt, add if required.
Close the lid. Press 'cancel'. Keep the pressure valve to 'sealing'. Press 'pressure cook'. Using +/- , set the time to 05:00 minutes.
Once you see 00:00 on the screen, press cancel and take out the power cord. Release the pressure manually by pointing the pressure valve to venting.
Open the lid slowly and your rice is ready. Gently fluff the rice with fork. Garnish with coriander and grated coconut. Serve hot with tomato soup/saar and salad.