Wash and soak the Basmati Rice in water and set it aside for 15 mins
Take the grinding ingredients to the mixer jar and grind it to a paste and set it aside
Heat butter or oil in pan. Butter gives a nice flavour. If you are calorie specific, you can use cooking oil or olive oil. Add cinnanon, cloves, cardamom, bay leaf and saute for a minute. Then add sliced onions and saute it well
To the pan, add ground spice paste and saute along with onions till the onions turn translucent. Then, add chopped veggies and stir-fry for a minute.
After 15 mins, drain water from rice and add it to the pan and saute it for few seconds. Add coconut milk and water and stir well. Add salt and mix well. Mint leaves are optional. I have not used it as mint leaves smell will dominate my other masala. If you prefer, you wash the mint leaves and add it in this stage
Take it to pressure cooker or rice cooker. I used rice cooker which is very safe for not making the rice mushy. You can also use normal pressure cooker and allow for 2 whistles. Or you could just cover the pan with a lid and cook till the rice is soft. When the rice fluffy, mix gently once and garnish with coriander leaves
Serve the aroma rich Brinji Rice with your favourite Raitha and enjoy the dish!