Ingredients

• 1 cup - basmati rice/long grain rice (washed and soaked in water for about 30 mins)
• 1/2 to 3/4 bunch - fresh dill leaves, chopped finely
• 1/2 cup - peas/carrots, fresh/frozen (if using dried peas, soak overnight and pressure cook until done)
• 1 to 2 tsp - ghee/butter
• 1/2 tsp - red chilli powder
• 1/2 tsp - haldi
• 1 tsp - lemon juice
• salt to taste
• For Dry Masala:
• 1 tsp - jeera
• 1 tsp - coriander seeds
• 1 tsp - saunf
• 2 inch piece - cinnamon stick
• 5 to 7 - cloves
• 1 to 2 - bay leaves
• 10 to 12 - black pepper corns
• 1 to 2 - elaichi/cardamom, de-skinned

How to Make Fresh Dill Rice

• Powder all the ingredients for the dry masala in a blender and keep aside. Do not add any water while powdering.
• Heat ghee in a heavy bottomed pan, add jeera and let it splutter.
• Drain water from the soaked rice, add it to the pan and saute for minute or two.
• Add the dry masala powder, peas, and carrots and the chopped dill leaves.
• Pour 1.5 cups of water add salt and mix well.
• Bring to boil and then cook covered on medium heat for 10 mins or till done.
• Remove from heat, pour lemon juice and mix well.
• Serve hot with raita.
• Recipe and Image courtesy: Ramya
• http://maneadige.blogspot.in/