Categories: Rice recipies

Ingredients

• 1. Rice 2 cups
• 2. Green peas 1/2kg
• 3. Green chillies 12
• 4. Coconut milk 1 packet (I used one whole packet of store bought milk, if you're making it at home you'll need 1/2 coconut's milk.)
• 5. Salt to taste
• 6. Oil 3-4tbsp
• 7. Ghee 3tbsp
• 8. Bay leaf 1-2
• 9. Elaichi pods 3
• 10. Cinnamon stick 1 inch
• 11. Maratha moggu 1
• 12. Ananas flower 1
• 13. Onions 4-5
• 14. Jeera seeds 1tbsp
• 15. Ginger garlic paste 2tbsp
• 16. Cashews 10

Directions

1. Wash rice and soak for about 15-20 minutes

2. Slice the onions lengthwise and set aside.

3. Heat a little oil and ghee in the pressure cooker and add jeera seeds. Let them splutter.

4. Add bay leaf, elaichi pods (whole), maratha moggu, ananas flower, cinnamon stick and finally the cashews. Let them emit their flavour in oil.

5. Now add the ginger garlic paste and saute. Add in the onions and saute till translucent.

6. Grind the green chillies and 2 onions to a fine paste with a little water. Add this to the onion mix and saute till raw smell disappears.

7. Once done add the green peas, coconut milk, salt and let it boil for about 2-3 minutes. Give it a mix slightly.

8. Next add in the soaked rice and mix gently. Add required water and close the pressure cooker. Don’t make it too watery and note each grain of rice should be separate.

9. Cook for 2 whistles and wait till it settles down.

10. . Garnish with the cashews and serve hot with kurma or raitha.

11. Make sure you remove the bay leaf before you serve. The bay leaf leaves behind a bad taste when left in cooked rice for a long time.

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