Ingredients:

• 2 cups – basmati Rice
• 1/2 cup – sweet Corn kernels
• 1/2 cup – shelled peas
• 5 to 6 – cashews, halved
• 10 to 12 – raisins, small
• 15 – medium ajwain leaves
• 1 sprig – Mint leaves
• 1 sprig – Basil leaves
• 2 stalk – Curry leaves
• 1/2 cup – coriander leaves, finely chopped
• 4 – Green chillies
• 1 inch – ginger, peeled
• 1 tbsp – Curd
• 2 tbsp – coconut, scraped
• 1 – Lemon juice, extracted
• 1/4 tsp – Garam Masala powder
• 1/2 tsp – Turmeric powder
• 1 tsp – green, all purpose chutney
• 1/2 cup – cheese or Paneer grated
• 1/2 tsp – each cumin and Mustard Seeds
• 3 to 4 pinches – Asafoetida
• 2 tbsp – Ghee
• Salt to taste.

Method:

1. Wash and soak basmati rice for 30 minutes in salted water. Put all leaves, except coriander in a small mixie.
2. Add coconut, ginger, chillies.
3. Grind to a coarse paste, keep aside till required.
4. Heat pressure cooker, add ghee.
5. Add cashews, fry till golden, drain, keep aside.
6. Add seeds, asafoetida, allow to splutter, add ground masala.
7. Add chutney, peas, corn, curds, saute for a minute.
8. Mix well, add drained rice, stir gently for 2 minutes.
9. Add salt, lemon juice, turmeric, garam masala.
10. Add 5 cups hot water, bring to a boil.
11. Cover and cook till each grain is separate in rice cooker.
12. If pressure cooking, allow 3 whistles, cool to remove steam.
13. Transfer to serving dish.
14. Garnish with cheese and coriander.
15. Serve hot with kadhi or raitha.

Recipe courtesy of Saroj Kering