Aloo Gobi Ka Pulao

This is from Tarla Dalal's blog originally.

 Ingredients

• 1 1/2 cups long grained rice (basmati) 
• 1 cup potato cubes
• 1 cup cauliflower florets
• 2 bayleaves (tejpatta)
• 5 to 6 cloves (laung / lavang)
• 25 mm (1") piece cinnamon (dalchini)
• 2 tsp turmeric powder (haldi)
• 1/4 tsp dried ginger powder (soonth)
• 1 tsp chilli powder
• 1 tsp garam masala
• 2 tbsp oil
• salt to taste

Method

1. Clean, wash and soak the rice for approx. 15 minutes. Drain and keep aside.
2. Heat the oil in a pressure cooker and add the bay leaves, cloves and cinnamon.
3. When they crackle, add the turmeric powder, dry ginger powder, chilli powder, garam masala powder, potatoes and cauliflower.
4. Sauté for 2 minutes and then add the rice.
5. Sauté for 2 more minutes, add 3 cups of hot water and salt and pressure cook for 1 whistle.
6. Allow the steam to escape before opening. Separate each grain of rice very lightly with a fork.
7. Garnish with the mint springs and serve hot.