Wash and soak the rice in water for 20–30 minutes.
In a mortar and pestle, pound garlic cloves with 1 tsp cumin seeds, 1 tsp salt, and red chili powder into a coarse chutney paste.
Heat ghee in a pressure cooker over medium heat. Add mustard seeds, cumin seeds, and hing. Once they splutter, add bay leaf, cloves, peppercorns, dry red chilies, cinnamon stick, and big cardamoms.
Add the garlic chutney paste and saute until aromatic.
Add chopped green chilies, ginger, and curry leaves. Stir for a minute.
Add sliced onion and sauté until soft.
Stir in chopped tomato, turmeric powder, coriander-cumin powder, garam masala, and salt. Cook until the mixture becomes mushy and the spices release their aroma.
Add carrot, beans, potato, green peas, and raw peanuts. Mix well and sauté for 2 minutes.
Drain the soaked rice and add it to the pot along with chopped coriander leaves. Mix gently.
Add 3 cups of water, stir, and bring to a boil.
Once start boiling, close the pressure cooker lid, attach the whistle, and cook for 2 whistles.
Switch off the flame and allow the pressure to release naturally.
Open the lid, garnish with chopped coriander leaves, fluff the rice gently, and serve hot with yogurt, kachumber, or papad.
