In a thick bottom pan/pressure cooker add 50 ml of oil and warm it up in medium flame
Next, add 2 cloves, 1 bay leaf, and 1/4 tsp fennel and saute for a few seconds.
Next, add 1/2 cup chopped onion and cook until translucent.
Now, add all the vegetables and half cook all of them in oil. 1/2 cup carrot, 1/2 cup green beans, 1/2 cup potato.
Next, add 1/4 cup mint leaves and 1/4 cup coriander leaves. Mix and saute for a minute.
Now add 1 tbsp ginger garlic paste and mix well. Cook for a minute in medium flames until the raw smell fades away.
Next, add 1/2 cup tomato and cook until partially mashed.
Finally, add 1 large green chilli and cook them all for a minute before adding water.
Now, add 2 1/2 cup water and mix it well with all the ingredients. And then bring it to a boil in high flame after covering the cooker with a lid.
Once the water starts to boil add in the soaked (boiled rice/Puzhungal Arisi) and give a gentle mix.
Again cover it with a lid and bring it to a boil in high flame.
Once the mixture starts boiling, lower the flame and cook for 20 to 25 minutes, keeping the lid on.
After 20 to 25 minutes open the lid fluff the rice from the corners and serve hot!
Brinji rice is ready!