Ingredients:

1. Rice- 1½ cup
2. Cooking oil- 4 tbsp
3. Cumin seeds- 1 tsp
4. Chopped capsicum- 1
5. Chopped carrot- 1
6. Chopped french beans- 5-6
7. Mushroom slices- ½ cup
8. Chopped onion- 1
9. Chopped green chillies- 2
10. Grated ginger- 1 tsp
11. Cinnamon stick- 2-3 half inch
12. Red chilli powder- ½ Tsp
13. Cumin powder- ½ Tsp
14. Bay leaves- 2
15. Vinegar- 2 tbsp
16. Tomato sauce- ½ cup
17. Salt to taste

Method:

1. Wash and soak rice in water for half an hour.
2. Heat 2 tbsp oil in pressure cooker and splutter half of the cumin.
3. Add bay leaves and cinnamon stick and fry for a minute.
4. Add rice, 3 cups of water and salt, cook till the water absorb.
5. Heat remaining oil in a pan and splutter the cumin seeds.
6. Add chopped onion and green chillies, fry till onion change to golden color.
7. Add ginger, mushrooms, carrot, capsicum and french beans.
8. Fry all the vegetables on slow flame till they become soft.
9. Add chilli powder, cumin powder, tomato sauce, salt and vinegar.
10. Saute for a minutes and cover the lid.
11. Slow the flame and cook for 5-6 minutes
12. Place a layer of rice in a greased dish and pour half of the mixed vegetables.
13. Place again a layer of rice over the vegetable layer.
14. Place alternate layer of all cooked rice and vegetables.
15. Preheat oven at 350°F shift the covered dish into the oven.
16. Bake for 20-25 minutes and serve hot.