| 1. | Heat oil in cooker for about 2 minutes. Add bay leaves, peppercorns, cardamoms, cloves, cinnamon and cumin seeds. Stir for a few seconds. |
| 2. | Add gram. Stir fry for about 3 minutes. |
| 3. | Add rice. Stir fry till rice turns opaque (approximately 3 minutes). Add salt and water. Stir. |
| 4. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes. |
| 5. | Remove cooker from heat. Allow to cool naturally for 5 minutes. Lift vent weight lightly to release pressure. |
| 6. | Open Cooker. Fluff up rice gently with a fork to separate grains. Serve hot. |