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Ingredients 📝
* 1 cup basmati rice (washed & soaked for 40–60 minutes)
* 150 g green peas (boiled for 3–4 minutes)
* 2–3 tbsp oil
* 1 tsp cumin seeds
* 1 bay leaf
* 1 cinnamon stick
* 1 black cardamom
* 2 green cardamoms
* 4–5 cloves
* 8–10 black peppercorns
* 2–2½ tbsp fresh ginger-garlic paste
* 3–4 green chilies, chopped
* 1–1½ tsp fennel powder
* Salt to taste
* 2 cups water
* 1 tomato, sliced
* Fried onions (barista)
* Fresh coriander leaves
* A pinch of red food color (optional)
Method 👩🍳
1. Wash and soak the rice for 40 minutes to 1 hour.
2. Heat oil in a kadhai. Add cumin seeds, bay leaf, cinnamon stick, black cardamom, green cardamoms, cloves, and black peppercorns. Sauté until fragrant.
3. Add fresh ginger-garlic paste and cook until the raw smell disappears.
4. Add chopped green chilies, fennel powder, salt, and a splash of water. Cook for 1–2 minutes.
5. Add the boiled green peas and sauté well.
6. Add the soaked rice and gently mix.
7. Pour in 2 cups of water and bring it to a boil.
8. Place the tomato slices on top, cover, and cook on low flame until the rice becomes fluffy.
9. Garnish with fried onions, fresh coriander, and a pinch of red food color (optional).
10. Serve hot with raita, salad, or tomato chutney. 🍚✨
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