Ingredients
1 1/2 cups long grain rice
1/2 cup peas boiled
1 tbsp. broken cashews
1 tbsp. soft small raisins
4 green chillies slit
1 tbsp. coriander finely chopped
2 onions cut into strips
1/2 tsp. cumin seeds
3-4 pinches asafoetida
2 cloves
2 bayleaves
2 cardamoms
1" cinnamon
4-5 black peppers
3 tbsp. ghee or oil
1/2 tsp. garam masala
salt to taste
lemon to taste
Method
- Wash and soak rice in salted water for 30 minutes.
- Heat oil, fry onions till crisp. Drain.
- Fry cashews till light brown, drain, keep aside.
- Add cumin seeds to remaining oil, allow to splutter.
- Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.
- Add green chillies, drained rice, stir gently till well coated. Add raisins.
- Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.
- Add more water if required.
- Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.
- Stir gently with a spatula. Cover and finish off cooking till all water evaporates.
- Garnish with coriander and some saved fried onions.
- Serve hot with kadhi or a spicy curry.
Making time: 30 minutes
Makes: 6 servings
Shelflife: best fresh
Variation: Substitute peas for chopped baby corn, carrots or beans.
Rice Index
