Ingredients:

• 1 cup – basmati Rice/long grain Rice (washed and soaked in water for about 30 mins)
• 1/2 to 3/4 bunch – fresh dill leaves, chopped finely
• 1/2 cup – peas/carrots, fresh/frozen (if using dried peas, soak overnight and pressure cook until done)
• 1 to 2 tsp – ghee/butter
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – Haldi
• 1 tsp – Lemon juice
• salt to taste
• For Dry Masala:
• 1 tsp – Jeera
• 1 tsp – Coriander seeds
• 1 tsp – Saunf
• 2 inch piece – Cinnamon stick
• 5 to 7 – Cloves
• 1 to 2 – Bay Leaves
• 10 to 12 – black pepper Corns
• 1 to 2 – elaichi/cardamom, de-skinned

Method:

1. Powder all the ingredients for the dry masala in a blender and keep aside. Do not add any water while powdering.
2. Heat ghee in a heavy bottomed pan, add jeera and let it splutter.
3. Drain water from the soaked rice, add it to the pan and saute for minute or two.
4. Add the dry masala powder, peas, and carrots and the chopped dill leaves.
5. Pour 1.5 cups of water add salt and mix well.
6. Bring to boil and then cook covered on medium heat for 10 mins or till done.
7. Remove from heat, pour lemon juice and mix well.
8. Serve hot with raita.
9. Recipe and Image courtesy: Ramya
10. http://maneadige.blogspot.in/