Ingredients:

• Fresh Coconut – 1/2 cup
• Cloves – 2 to 3
• Cinnamon – 2 pieces (an inch long)
• Cardamom – 2 pieces
• Green chillies – 4 to 5 (or as needed)
• Garlic – 1 Clove (optional)
• Ginger – 2 to 3 small pieces
• Poppy Seeds – 1 tsp
• Coriander leaves or Mint leaves a few
• A few Cashewnuts
• Ghee
• 3/4 cup peas
• 1.5 cups – basmati Rice

Method:

1. Grind coconut with chillies. Keep aside.
2. In a cooking pan, heat about 5-6 tsps of ghee.
3. When it is hot, fry cashewnut pieces in it till they are golden brown.
4. Then add a few pieces of cloves, cinnamon and bay leaves. Fry for few seconds.
5. Then add the finely ground masala to it. Fry well for about 2-3 minutes.
6. Also add peas.
7. Then, add 1.5 cups of Basmati rice (washed and drained).
8. Add the required amount of water and salt to taste. Mix really well.
9. Cook covered till the rice becomes tender.
10. Serve hot along with onion and tomato raita.

Recipe courtesy of Roopa Krishna