Ingredient:
- 2 cup rice
- 3.5 cups water
- 1 cup green peas / matar
- ¾ tbsp. ginger garlic paste
- 1 large onion or ¾ cup sliced
- 2 tbsp ghee
- coriander leaves
- Salt as needed
Spices
- 1 tsp cumin/ jeera or shahi jeera
- 1 star anise
- 6 cloves / lavang,
- 1 bay leaf
- 2 inch cinnamon stick
Method:
- Wash and soak rice for at least 30 mins. If you are in a hurry you can soak it in hot water for 15 mins and use up. Discard the water and drain to a colander.
- Heat ghee or oil in a pot or cooker. Saute spices for a minute.
- Add onions and fry until golden. Add ginger garlic paste and fry until the raw smell goes off.
- Add peas, rice and coriander leaves. Saute for 3 to 4 mins.
- Pour water and add salt. Check salt and add more if needed. The water must taste medium salty.
- Cook on a medium heat until the water is almost absorbed. If using pressure cooker, cover the lid and cook on a low heat for 5 mins.If cooking in a pot, then cook covered for 5 to 7 mins on a low heat.
- Fluff up with a fork once done. Allow to rest for sometime.
- Garnish with nuts. Serve with raita or a gravy
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