Ingredients:
• 2 cups – basmati Rice
• 1/2 cup – sweet Corn kernels
• 1/2 cup – shelled peas
• 5 to 6 – cashews, halved
• 10 to 12 – raisins, small
• 15 – medium ajwain leaves
• 1 sprig – Mint leaves
• 1 sprig – Basil leaves
• 2 stalk – Curry leaves
• 1/2 cup – coriander leaves, finely chopped
• 4 – Green chillies
• 1 inch – ginger, peeled
• 1 tbsp – Curd
• 2 tbsp – coconut, scraped
• 1 – Lemon juice, extracted
• 1/4 tsp – Garam Masala powder
• 1/2 tsp – Turmeric powder
• 1 tsp – green, all purpose chutney
• 1/2 cup – cheese or Paneer grated
• 1/2 tsp – each cumin and Mustard Seeds
• 3 to 4 pinches – Asafoetida
• 2 tbsp – Ghee
• Salt to taste.
Method:
- Wash and soak basmati rice for 30 minutes in salted water. Put all leaves, except coriander in a small mixie.
- Add coconut, ginger, chillies.
- Grind to a coarse paste, keep aside till required.
- Heat pressure cooker, add ghee.
- Add cashews, fry till golden, drain, keep aside.
- Add seeds, asafoetida, allow to splutter, add ground masala.
- Add chutney, peas, corn, curds, saute for a minute.
- Mix well, add drained rice, stir gently for 2 minutes.
- Add salt, lemon juice, turmeric, garam masala.
- Add 5 cups hot water, bring to a boil.
- Cover and cook till each grain is separate in rice cooker.
- If pressure cooking, allow 3 whistles, cool to remove steam.
- Transfer to serving dish.
- Garnish with cheese and coriander.
- Serve hot with kadhi or raitha.
Recipe courtesy of Saroj Kering