Heat oil in a pressure cooker and add onions, bay leaves, cinnamon sticks, cloves, cardamom and cumin seeds and saute until onions are soft and spices are aromatic.

Now add ginger paste and garlic paste (and green chilies if you like) and saute until raw smell goes off.

Now add peas (I used frozen but you can use fresh peas too as they will also pressure cook nicely) and stir fry for 2 minutes.

Add grated beetroot and saute for 1 minute.

Add all the powdered spices (salt, red chili powder, turmeric powder, garam masala and coriander powder) and saute for 1 more minute.

Lastly, add well drained rice and water.

Seal the lid of the pressure cooker securely and pressure cook for straight 5 minutes.

After 5 minutes, immediately turn the flame off and allow the pressure to release naturally.

Remove the lid and top off with fresh coriander, fresh mint, green chilies and lemon juice.

Give a stir or two, carefully, not to break the rice.

Dish out and serve with mint raita.

Enjoy!