Rinse 1 cup of rice 2-3 times and soak for 20 minutes.
In a pressure cooker, heat 2 tablespoons of ghee. Add 1 bay leaf, 2 cloves, a small piece of cinnamon, and ½ teaspoon of cumin seeds. Wait until the cumin seeds start crackling.
Add 1.5 tablespoons of cashews and fry until golden.
Add 1 finely sliced medium onion, 1 tablespoon of ginger garlic paste, and 1 slit green chili. Sauté until onions are golden.
Add ½ cup of chopped vegetables like carrots, beans, and peas. Cook for 3 minutes, stirring occasionally.
Drain the rice and add to the cooker, stir briefly.
Pour in 1.5 cups of coconut milk and add salt to taste. Stir and bring to a boil.
Close the lid, cook on medium flame for three whistles.
Let the pressure release naturally, then open and fluff the rice gently.
Serve warm, optionally topped with more ghee.