When the oil is hot, add the cumin seeds, cinnamon stick and green chilies.
Saute for 30 seconds and add the chopped onions and cook until it turns translucent.
Then add the mint leaves and cook until the mint leaves wilt.
Next add the vegetables, paneer, salt, and garam masala. Mix thoroughly.
Add the vegetable stock and rice.
Scrape the bottom and mix it gently.
Close the pressure cooker lid and put the weight on — Cook for one whistle over medium heat.
Allow the pressure to release naturally. After opening the pressure cooker lid, allow the rice to cool for 5 minutes and serve hot with any curry or korma or raita.
Notes
Adjust the salt and spices according to your preference. I used store-bought vegetable broth, but you can use homemade one as well. You can find my homemade vegetable broth here.
Adjust the salt according to the sodium content in the broth.
Adjust veggies according to your preference, but do not add more than ¾ cup of vegetables.