Ingredients:

• 1.5 cups – basmati Rice
• 1/2 cup – beans (boiled)
• 1 tbsp – broken cashews
• 1 tbsp – soft Raisins (small)
• 4 – Green chillies (slit)
• 1 tbsp – Coriander leaves (finely chopped)
• 2 – Onions (cut into strips)
• 1/2 tsp – Cumin seeds
• 3-4 – pinches of Hing
• 2 – Cloves
• 2 – Bay Leaves
• 2 – Cardamoms
• 1″ stick – Cinnamon
• 4-5 – black peppers
• 3 tbsp – Ghee or oil
• 1/2 tsp – Garam Masala
• salt to taste
• Lemon to taste

Method:

1. Wash and soak the rice in salted water for 30 minutes.
2. Heat oil in a pan and fry the onions crisp. Drain and keep the onions aside.
3. Fry the cashews light brown, drain and keep aside.
4. Add cumin seeds to the remaining oil and allow them to splutter.
5. Add the cloves, bay leaves, cardamoms, cinnamon, peppers and hing and stir.
6. Add green chillies and the drained rice and stir gently. Add the raisins.
7. Add 6 cups of water and bring to boil. Cover and let it simmer until three-fourth done. Add more water if required.
8. Add the beans, fried cashew, onions (save some for garnishing) and garam masala.
9. Add salt and lemon to taste.
10. Stir gently with a spatula. Cover and cook until the water evaporates.
11. Garnish with coriander leaves and some fried onions.
12. Serve hot with kadhi or a spicy curry.

Recipe courtesy of Sify Bawarchi