Ingredients:
• 3 cups -Basmati Rice
• 1 cup – boiled peas
• 2 tbsp- cashews
• 2 tbsp-raisins
• 8- Green chillies
• 2 tbsp- coriander finely chopped.
• 2- Onions cut into strips.
• 1 tsp – cumin seeds.
• 3-4 pinches -asafoetida.
• 2 -cloves.
• 2- bay leaves.
• 2 -cardamoms.
• 1 inch- cinnamon.
• 4-5 -black peppers.
• 3 tbsp -ghee or oil.
• 1 tsp – garam masala.
• salt.
• Lemon
Method:
- Wash rice and soak in salted water for half an hour.
- Heat oil, fry onions till crisp.
- Fry cashews till light brown, drain, keep aside.
- Add cumin seeds to remaining oil and allow it to splutter.
- Add asafoetida, cloves, bay leaves, cardamoms, cinnamon, peppers, stir.
- Add green chillies, drained rice, stir gently till well coated. Add raisins.
- Add water, bring to a boil. Simmer covered till 3/4 done.
- Add more water, if required.
- Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.
- Cover and finish off cooking till all water evaporates.
- Garnish with coriander and some saved fried onions.
- Serve hot with kadhi or a spicy curry.
Recipe courtesy of Sify Bawarchi