Ingredients:

• 200g – Rice
• 2 cups – peas
• 2 – Onion (medium sized), sliced thin
• 1 – Tomato (big) – chopped fine
• 4 – Green chillies (big), slit
• 1 tsp – Ginger and Garlic paste
• 1 – Star anise
• 1/2 inch – Marathi moggu
• Cinnamon, a small piece
• 1 – Clove
• 1 – Cardamom
• 1/2 a leaf – Bay Leaf
• 4 tbsp – oil/ghee
• Salt to taste
• 1 pinch – Turmeric powder
• Water to cook
• Curry leaves, to garnish
• Coriander leaves, to garnish

Method:

1. Wash the rice and keep aside.
2. Heat handi/pressure cooker, add ghee/oil, add star anise, Marathi moggu, cinnamon, clove, cardamom, bay leaf and let splutter.
3. Add ginger garlic paste, and fry till the raw smell goes away.
4. Add sliced onions and saute well, add green chillies and continue sauteing.
5. Add tomatoes, stir well and let cook.
6. Add turmeric powder and continue cooking. Once it forms into a thick paste, add green peas and mix well, add salt and let cook for a few minutes.
7. Add washed rice and stir well, add chopped curry leaves.
8. Add enough water to immerse all these contents, stir again and close with lid.
9. Once the steam starts coming, let cook for 2-3 whistles.
10. De-steam, open the lid, and stir well.
11. Add coriander leaves, stir well.
12. Serve hot with onion raitha or cucumber raitha.

Recipe courtesy of Deepa