Start by gathering the fresh herbs and spices. In a blender, combine the handfuls of coriander and mint, along with the cardamom pods, cloves, cinnamon, fennel seeds, and the water. Blend this mixture into a smooth paste. Set it aside for now. Trust me, the aroma will drive your taste buds wild!

In a pressure cooker, heat 2 tablespoons of ghee along with 1 tablespoon of cooking oil over medium heat. The combination of ghee and oil will help to achieve the best flavor and prevent sticking.

Add 4 bay leaves, 1 star anise, and the 2 green cardamom pods to the heated ghee and oil. Sauté them for about a minute or until they release a delightful fragrance.

Next, toss in the sliced onion and sauté until they turn translucent and slightly golden. Stir in the 1 teaspoon of ginger-garlic paste and the slit green chilies. Cook for another minute, allowing the flavors to meld together.

Add the chopped tomato and continue to sauté until it softens. This will help develop the base flavor for the Brinji Rice. Once the tomato is mushy, mix in the finely chopped carrot, green peas, diced potato, cauliflower florets, and chopped beans along with 1 teaspoon of salt. Sauté everything for about a minute until the veggies are slightly tender.

Stir in the prepared masala paste along with a few curry leaves. Mix everything well and allow it to cook for a minute. This step helps to ensure the raw taste of the spices disappears and infuses the vegetables with amazing flavor.

Pour in 1 cup of water and 1 cup of coconut milk. Give it a good stir and allow this mixture to come to a rolling boil. The combination of coconut milk and water really adds depth to the overall flavor.

Take your soaked basmati rice and add it to the boiling mixture. Stir gently to ensure the rice is evenly distributed in the pot.

Spread the chopped coriander and mint over the rice. Now, cover the pressure cooker and cook on medium flame for 2 whistles. This will ensure that the rice is perfectly cooked and infused with flavors.

After 2 whistles, turn off the heat and let the cooker sit for about 10 minutes before opening it. This resting time allows the steam to finish cooking the rice. Once cooled slightly, fluff the rice with a fork and serve warm. You can enjoy it with raita or any favorite side dish!