Ingredients:

• 3 cups -Basmati Rice
• 1 cup – boiled peas
• 2 tbsp- cashews
• 2 tbsp-raisins
• 8- Green chillies
• 2 tbsp- coriander finely chopped.
• 2- Onions cut into strips.
• 1 tsp – cumin seeds.
• 3-4 pinches -asafoetida.
• 2 -cloves.
• 2- bay leaves.
• 2 -cardamoms.
• 1 inch- cinnamon.
• 4-5 -black peppers.
• 3 tbsp -ghee or oil.
• 1 tsp – garam masala.
• salt.
• Lemon

Method:

1. Wash rice and soak in salted water for half an hour.
2. Heat oil, fry onions till crisp.
3. Fry cashews till light brown, drain, keep aside.
4. Add cumin seeds to remaining oil and allow it to splutter.
5. Add asafoetida, cloves, bay leaves, cardamoms, cinnamon, peppers, stir.
6. Add green chillies, drained rice, stir gently till well coated. Add raisins.
7. Add water, bring to a boil. Simmer covered till 3/4 done.
8. Add more water, if required.
9. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.
10. Cover and finish off cooking till all water evaporates.
11. Garnish with coriander and some saved fried onions.
12. Serve hot with kadhi or a spicy curry.

Recipe courtesy of Sify Bawarchi