Ingredients:

• 2 cups – basmati rice, lightly washed
• 2 cups – water
• 1 cup – Milk (skim/ whole/2%)
• 1 lb – frozen peas
• 3 – large carrots, peeled and cut lengthwise
• 2 – large potatoes, peeled and cut lengthwise
• 5 tbsp cooking oil
• 3 tsp – salt
• Dry spices:
• 5 Cloves
• 2-3 – Bay Leaves
• 5-green Cardamom
• 3 – big black Cardamom
• 6, 2 – long Cinnamon barks
• 1/2 – tsp Saunf
• 1/2 tsp Jeera
• 3-4 strands – Saffron
• Other ingredients:
• Mint masala
• 1cup chopped fresh Mint
• 2- 3 – green chillies, chopped (more if you like)
• 1 tbsp – grated Ginger ( freeze fresh Ginger and grate)
• 1 – large onion, chopped
• 2 – Cloves Garlic
• Blend all the ingredients listed for Mint masala in a food processor.
• The blend will be a coarse one.

Method:

1. Heat oil in a pan, add jeera and the rest of the dry spices.
2. Roast them until you get aroma.
3. Transfer spices to a 5 quart glass and add the ground mint masala.
4. Place this pot in the microwave for 15-20 mins and stir occasionally.
5. In the meantime, toast the washed rice (for about 2-3 mins) in the same pan you toasted the spices.
6. Add carrots, potatoes, salt to the pot and microwave for another 10 minutes.
7. In the meantime, place 1.5 cups of water, 1 cup of milk and saffron in a sauce pan and bring to a boil.
8. Add milk-water mixture, peas and toasted rice into the glass pot.
9. Mix everything well and cover the pot.
10. Cook in the microwave for 5 mins on high and 20-25 mins on medium power.
11. The time may vary depending on the power of your microwave and altitude of the place.
12. If the rice isn’t quite done, place it back in the microwave for another 5 -10 mins.
13. Fluff it up and serve hot.

Recipe courtesy of Geetha Krishnan