Wash and soak rice in water for 15 minutes Prepare, wash and drain vegetables together in a colander. Grind to a paste together in a small mixie: Coconut, green chillies, ginger, garlic, mint, coriander, chopped onion.
Heat oil in a pressure pan or cooker.
Add seeds, cloves, allow to splutter.
Add drained vegetables, stir fry for a minute.
Add rice, stir gently with spatula for a minute.
Add ground chutney, add all other masalas, salt.
Stir gently for a minute.
Add 2-1/2 cups hot water.
Bring to a boil, check taste of water for salt and chillies.
The mixture should taste a little extra of both.
Once boiling well, cover cooker lid.
Allow to cook for 1 whistles, take off fire.
Allow to cooker to cool properly before opening.
At least 15 minutes must be allowed, since this time will help rice to absorb excess water.