Pre Preparation:
Wash and rinse basmati rice and soak for 20 minutes. Once done, keep it on a strainer.
Grind coarsely all the ingredients under the green masala and keep aside.
Clean the vegetables and chop them.

Preparing garnish:
Heat a pressure pan with oil, once the oil is heated add in the cashew nuts and once roasted remove to a plate, add in raisins and remove when lightly fried. Add in half a handful sliced onions and fry it and then remove it to a plate. This is to garnish.

Assembling in Cooker:
Add in the whole spices to the oil used for preparing garnish, allow it to roast and then add in the onions and once the onions are light brown add in the green masala. Mix well and saute for a min. Add in salt.
Add in the chopped tomatoes, mix well. Add in dry spices. Mix all this together on low flame till oil starts to come out.
Add in the chopped vegetables and mix well. Allow them to fry in the masala for 2-3 mins and then add in 3 1/4 cups of water. Squeeze in half a lime.

Adding rice:
Once water starts to boil add in the strained rice. Cover the pan and when steam starts to come, simmer the cooker for 7 mins and then switch off the flame.
Open the pan only after 10-15 mins. Lightly mix well.