Ingredients:
• 1/2 cup – Rice
• 1/2 onion, chopped
• 1/4 cup peas, boiled
• 1/2 carrot, thinly chopped
• 1 tbsp – cabbage, chopped
• Curry leaves – few
• 1/4 tsp – ginger, grated
• 1/4 tsp – garlic, grated
• 2 green chillies, halved
• 1 tbsp – broken cashews
• 1 tbsp – small Raisins
• 1 tbsp – Peanuts
• 1 tsp – Cumin seeds
• 2 tsp – black Maharashtrian masala
• 1/4 tsp – Turmeric powder
• salt to taste
• 1 tsp – Lemon juice
• 3 tbsp – oil
Method:
- Wash rice and keep aside.
- Heat oil in a large skillet.
- Add the nuts and fry till light brown.
- Add green chilli, curry leaves, cumin seeds and allow to splutter.
- Add ginger, garlic, stir. Add onion and stir.
- Add all other vegetables, raisins, masalas, rice and stir for 2 minutes.
- Add 4 cups water, masalas, lemon juice and salt.
- Bring to a boil, cover and simmer till done.
- Stir occasionally and add more water if required.
- Serve hot.
Recipe courtesy of Sify Bawarchi