Ingredients:
• 1 cup – long grain Rice
• 1/2 cup – peas
• 2 – green chillies, slit
• 1/2 tsp – Cumin seeds
• 1/2 tsp – Mustard Seeds
• 3 to 4 pinches – Asafoetida
• 1 – Bay Leaves
• 3 tbsp – Ghee
• 1/2 tsp – Garam Masala
• 1 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• 5 to 6 – Curry leaves
• 3 cups – water
• Salt to taste
Method:
- Wash and soak rice in 3 cups water for 30 minutes. Heat ghee.
- Add cumin seeds and mustard seeds, allow to splutter.
- Add asafoetida, green chillies, curry leaves.
- Add red chilli and put in it, stir.
- Add rice with water and salt.
- Bring water to boil.
- Pressure cook the rice for 3 whistles.
- Serve hot with kadhi or a spicy curry.
Recipe courtesy of Saroj Kering