Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           vegetable oil
   2                    bay leaves
   6                    peppercorns
   6                    black cardamom pods -- * see note
   6                    whole         cloves
     1/3                cinnamon stick -- (1" piece)
   1 1/2  teaspoons     cumin seed
   1 1/2  cups          chana dal -- * see note
                        -- (soaked in water
                        -- for
   2                    hours and drained)
   2 1/2  cups          basmati rice
   1      tablespoon    salt
   4 1/2  cups          water

Preparation:

*available at East Indian food stores To cook reduced quantities: reduce all ingredients proportionately but not below one-fourth. 1. Heat oil in cooker on medium-high heat. Add bay leaves, peppercorns, cardamoms, cloves, cinnamon and cumin seed. Stir for a few seconds till cumin seeds darken a few shades. 2. Add dal. Stir fry for about 3 minutes. 3. Add rice. Stir fry till rice turns opaque (approximately 3 minutes). Add salt and water. Stir. 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 to 5 minutes. Press finger-tip control lightly to release pressure. 6. Open cooker. Fluff up rice gently with a fork to separate grains. Discard bay leaves, cardamoms and cinnamon. Serve hot, accompanied with yogurt.