Ingredients:

• 2 cups-basmati Rice
• 1 cup-green peas
• 1/2 cup-carrot chopped
• 2 tbsp-ginger Garlic paste
• 1-onion, medium julienne cut
• 1- tomato, small chopped
• 3 – 4- green chillies, julienne
• 2 tbsp-cilantro, chopped
• 4 cups-vegetable or Chicken or water
• 3 tbsp-corn oil
• 5-cloves
• 5-cardamom whole
• 3-cinnamon sticks
• Bay Leaves

Method:

1. Pour oil into the pot and add bay leaves, cloves, cardamom and cinnamon sticks. When bay leaves turn gold, add onion. After onion turns a little brown, add ginger garlic paste.
2. Later add chopped tomato, peas, carrots and saute it for 2-3 minutes.
3. Add broth or water and salt (broth already has salt) and let it boil.
4. When carrots soften a little, add rice.
5. Reduce the heat and cook the rice on medium heat gently stirring once in a while.
6. When rice is cooked, reduce the heat to low and let it rest for 5-10 minutes and.
7. Serve with raitha.

Recipe courtesy of Smitha Nanjappa