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Prep Time 20 minutes
Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1 +1/2 cup long grained rice any good basmati will do
  • 1 cup peas boiled ( I used mix of papri beans and peas)
  • 1 inch stick of cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 2 tablespoons ghee

Method
 

  1. Wash and soak the rice for 15 minutes.
  2. Cook it in lots of water until almost but not completely done. Drain and cool it spread on a plate.

Notes

Grind to paste
  • 1 onion
  • 5 fat cloves of garlic
  • 5 green chillies ( adjust according to the heat of the chili)
  • 3 tablespoons cashews
  • 2 teacups chopped coriander
  • 1 teaspoon lemon juice
Proceed to complete the rice 
  1. Place a large pan/karahi, large enough to hold all the cooked rice, on medium flame. Add the ghee and all the whole spices/aromatics listed above. Sauté in ghee until the release their aromas. Add the paste (retain 2 teaspoons of paste) and cook for 3-4 minutes or until the ghee separates. We haven’t added much ghee so you might just notice the shine on the paste.
  2. Add the rice and boiled peas/beans and mix very gently. Use a fork if possible so that you do not break the rice. Cook for 1-2 minutes and turn of the flame.