Heat oil in pressure cooker. Add cardamom, clove, cinnamon, fennel, kal pasi. Give it a stir. Add sliced onion.
In goes slit green chilli and fry till onion turns trasparent.
Chopped tomatoes is next, along with all the masala powders.(½ teaspoon each red chilli, coriander, sambar powders, ¼ teaspoon garam masala, biryani masala, turmeric powders)
Add salt, coriander, mint leaves. Mix until oil separates.
In goes peas and rice drained completely from water.
Mix well and add 1 & ¾ cups water, adjust salt & drizzle ghee. Bring to boil and continue to boil for a minute.
Lower the flame to minimum and cook covered for 14 mins.
Once done, fluff and give 10 mins standing time covered.