Ingredients:

• 2 cups – Rice
• 2 – Onions (chopped)
• 1 cup – peas (boiled)
• 2 Carrots (finely chopped)
• 2 tbsp – Cabbage (chopped)
• 1 stalk Curry leaves
• 2 tsp – ginger, Garlic (grated)
• 4 Green chillies (halved)
• 2 tbsp – broken cashews
• 2 tbsp – small Raisins
• 2 tbsp – Peanuts
• 2 tsp – Cumin seeds
• 4 tsp – black Maharashtrian masala
• 1/2 tsp – Turmeric powder
• salt to taste
• 2 tsp – Lemon juice
• 6 tbsp – oil

Method:

1. Wash and soak rice for half an hour.
2. Heat oil in a pan.
3. Add cashew, peanuts, and fry till light brown.
4. Add green chillies, curry leaves, cumin seeds, and allow to splutter.
5. Add ginger, garlic, stir.
6. Add onion, stir till they turn pink.
7. Add all the other vegetables, raisins, masalas, rice, and stir for 2 minutes.
8. Add 2 cups of water, lemon juice, salt.
9. Bring to a boil, cover, simmer till done.
10. Stir occasionally, add more water if required.
11. All water should have evaporated when the rice is cooked.
12. Serve hot with kadhi or curd raitha.

Recipe courtesy of Sify Bawarchi