Ingredients:

• Basmati Rice – 1 cup
• Grated fresh Carrot – 1 cup
• Onion – 1
• Green chilli – 2
• Boiled pea – 1/2 cup (optional)
• Salt as desired
• Turmeric powder – 1/4 tsp
• Red Chilli powder – 1/2 to 3/4 tsp
• Lemon juice – 4 tsp
• 1 tsp – Urad Dal
• A few Cashewnuts

Method:

1. Cook the rice separately and spread it on a plate with a little ghee so that they won’t stick together.
2. Heat 1 tbsp of oil in a shallow pan and add mustard seeds.
3. When the seeds splutter, add the urad dal and cashewnuts.
4. When the nuts are brown, add the chopped onions and green chillies. Fry until the onions turn golden.
5. Add turmeric, salt, chilli powder and fry for a minute.
6. Mix in the grated carrots and sprinkle a little water.
7. Keep the pan covered and cook on low flame until the carrots are done.
8. Add the boiled peas. Mix the rice and the masala.
9. Add lemon juice and garnish with finely cut coriander leaves.
10. Serve with raitha and chips.

Recipe courtesy of Jayashree