Heat a pressure cooker with ghee & oil. Add bay leaves, cinnamon, cloves, & cardamom. Fry for a minute and then add onions along with ginger garlic paste. Saute them nicely until golden brown. Once onions becomes transparent and the raw smell of ginger garlic paste leaves, add tomatoes.
Fry the tomatoes until the raw smell leaves and become mushy. Then add corainder leaves, mint leaves. Mix it well and stir it for three minutes. Now add chopped vegetables along with turmeric powder. Mix them together and fry them for five minutes. Add required salt.
Then add thick curd and mix well with the gravy. Saute them for 3 minutes. Add washed seeraga samba rice and mix well.
Add 1 cup of water and 1 cup coconut milk. Bring it to a boil. Then close the lid of pressure cooker and cook everything in low medium flame for three whistles. Once the pressure releases, open the cooker and fluff the rice with a spoon slowly and top with ghee if required.