Rinse rice in a couple of changes of water. Soak in water for about 20 minutes.
Grind together all ingredients called for under “Masala paste” to a fine paste adding as little water as possible.
Heat a pressure cooker. Add oil and ghee together. Add bay leaves, star anise and Marathi moggu. When the spices turn fragrant, add the ground spice paste and fry for 3-4 minutes or until the oil separates.
Add yogurt and stir well until it is fully incorporated.
Drain the soaking liquid and transfer the soaked double beans to the cooker. Mix well into the spice mixture. Add red chilli powder and salt. Add mint leaves. Pour in about a cup of water and mix well.
Close the cooker with the lid and pressure cook for 15 minutes or until the double beans are cooked through. Switch off and let pressure subside fully.
Open the pressure cooker lid. Drain the soaking liquid from the rice and reserve. Tip the rice into the cooker and mix well. Taste and adjust seasoning.
Check if there’s enough water. Insert the handle of a spoon into the liquid to check the depth of liquid above the rice and beans. The height of the liquid above rice and beans should be roughly equal to 1 inch – about the size of the first joint of your index finger.
If there’s not enough liquid, add as much as necessary of the reserved water the rice was soaking in. Stir well. Bring to a boil. Close the pressure cooker lid and plug in the weight once steam escapes.
Plug in the weight and reduce heat to low. Pressure cook for 10-12 minutes. Swtich off.
When the pressure subsides completely, open the lid and drizzle in a couple of teaspoons of ghee and fluff up the rice. Serve hot with raita or kurma. Enjoy!