Ingredients:

• 2 cups – long grain rice, washed, soak for 20 minutes.
• 1/4 cup – soya beans, soaked in water overnight.
• 1 cup – fresh green peas, boiled, drained.
• 1/2 cup – Orange Pumpkin peeled, sliced.
• 1/2 cup – pea pods.
• 1 sprig – spring onions, finely chopped.
• 1/2 cup – coconut, scraped.
• 3 – green chillies.
• 1 inch – piece ginger.
• 1/4 tsp – dried Mint powder.
• 1 tsp – kasoori methi.
• 1 – Lemon juice extracted.
• 1 – bay leaf.
• 2 – cloves.
• 2 – whole small cardamoms.
• 1/2.5 – stick cinnamon.
• 1/2 tsp – cumin seeds.
• 2-3 pinches asafoetida.
• salt to taste.
• 2 tbsp – Ghee or oil.

Method:

1. Pressure cook soybeans for 3-4 whistles, till they are properly cooked, but not mush.
2. Boil rice in plenty of salted water, till each grain gets separated.
3. Drain excess liquid, spread it on a plate, too cool.
4. Crush chillies, ginger, garlic, in a small mixie.
5. Add coriander, a pinch of salt and grind it for just 2-3 seconds more.
6. The coriander should look finely chopped but not crushed.
7. Heat oil in a heavy saucepan.
8. Add all whole spices, seeds, asafoetida, crushed mixture.
9. Stir, add coconut, pumpkin, peapods and half cup water.
10. Cover and cook till the pumpkin becomes tender.
11. Add peas, soybeans, mix and cook it for a minute.
12. Evaporate excess moisture, take it off the fire.
13. Add spring onions, methi, mint, lemon juice, salt.
14. Mix and add to boiled rice.
15. Mix well, till all the rice is evenly coated.
16. To heat, either place covered in microwave or hot oven.
17. Or place it inside a pressure cooker with hot water.
18. Serve hot with kadhi, kachumber or curds.

Recipe courtesy of Saroj Kering