Jan 27, 2010


Long grained rice(like basmati) -- 2 cups
Oil/Ghee -- 1/2 cup
Green peas -- 1/2 cup
Bay leaf -- 1
Clove -- 3-4
Cinnamon -- 1 " long stick
Cardamom -- 4-5 pods
Cumin seeds -- 1 teaspoon
Fennel seeds -- 1/2 teaspoon (optional)
Pepper powder -- 1/2 teaspoon (optional)
Salt to taste
Milk OR Coconut milk -- 1 cup
Vegetable stock / water -- 1 cup

Wash and soak the rice for 20 minutes. Drain and keep aside.

Heat oil in a heavy bottomed pan and add cloves,cinnamon,bay leaf,cardamom. Fry them on low heat until the nice aroma of the garam masala comes out.
Add cumin and fennel seeds and let them crackle.

Now add the peas and stir it nicely. The put in the rice and give it a stir again. Take care not to break the rice grains.

Add salt and pepper powder and pour the milk/coconut milk. Cover it and cook it on a very low flame until the rice and peas are done. More water or milk can be added in-between, if required.

Serve hot.

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