Ingredients:
• 1.5 cups – basmati Rice
• 1/2 cup – beans (boiled)
• 1 tbsp – broken cashews
• 1 tbsp – soft Raisins (small)
• 4 – Green chillies (slit)
• 1 tbsp – Coriander leaves (finely chopped)
• 2 – Onions (cut into strips)
• 1/2 tsp – Cumin seeds
• 3-4 – pinches of Hing
• 2 – Cloves
• 2 – Bay Leaves
• 2 – Cardamoms
• 1″ stick – Cinnamon
• 4-5 – black peppers
• 3 tbsp – Ghee or oil
• 1/2 tsp – Garam Masala
• salt to taste
• Lemon to taste
Method:
- Wash and soak the rice in salted water for 30 minutes.
- Heat oil in a pan and fry the onions crisp. Drain and keep the onions aside.
- Fry the cashews light brown, drain and keep aside.
- Add cumin seeds to the remaining oil and allow them to splutter.
- Add the cloves, bay leaves, cardamoms, cinnamon, peppers and hing and stir.
- Add green chillies and the drained rice and stir gently. Add the raisins.
- Add 6 cups of water and bring to boil. Cover and let it simmer until three-fourth done. Add more water if required.
- Add the beans, fried cashew, onions (save some for garnishing) and garam masala.
- Add salt and lemon to taste.
- Stir gently with a spatula. Cover and cook until the water evaporates.
- Garnish with coriander leaves and some fried onions.
- Serve hot with kadhi or a spicy curry.
Recipe courtesy of Sify Bawarchi