| 1. | Grind together ginger, garlic and chillies into a paste. |
| 2. | Heat oil in cooker for about 3 minutes. Add bay leaves, cinnamon, cloves, peppercorns, cumin seeds, brown and green cardamoms. Stir for a few seconds. |
| 3. | Add ground paste, broad beans and turmeric powder. Stir and fry for about 2 minutes. Add rice and fry for about 3 minutes. Add salt and water. Stir once. |
| 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. Release pressure with slight lifting of vent weight. |
| 6. | Open cooker. Serve hot. |
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