Soak basmati rice in water for 15-20 minutes. Wash thoroughly and cook rice in a pressure cooker along with 2/3 cup water, turmeric, salt, clove, cinnamon stick, and cardamom. Cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 minutes or till done.
Don’t insert a spoon or fork in the rice, when it’s hot. By doing this, you will end up breaking the rice grains and the rice will get mashed. Let it cool down completely. Once it cools down, fluff it up with a fork.
For Green Chutney
In a mixer/grinder jar, combine coriander leaves, mint leaves, ginger, and chili and blend to a smooth paste adding little water.
Preparing Green Pulao
Heat 1 tablespoon oil in a non-stick pan and add cumin seeds, hing, bay leaf, whole pepper, clove, cinnamon stick, and cardamom. Then add carrots and mix. Cover and cook for 3-4 minutes.
Now add red and green bell peppers and mix well. Saute for 1-2 minutes.
Mix and add all the spices - dhaniya powder, jeera powder, jaljeera powder, kitchen king masala, and salt. Give a quick stir and saute for a minute. Add the prepared green paste and saute for 2-3 minutes.
Add cooked rice and mix until rice gets properly coated with all the spices.
Cover and cook for 1-2 minutes. Remove from flame.
Serve this delectable green pulao with curd or raita.