| • |
Fresh green peas |
1 cup |
| |
| • |
Rice,soaked |
1 1/2 cups |
| |
| • |
Coriander seeds |
1 tablespoon |
| |
| • |
Fennel seeds (saunf) |
1/2 teaspoon |
| |
| • |
Ginger |
1 inch piece |
| |
| • |
Garlic |
3-4 cloves |
| |
| • |
Green chilli |
1 |
| |
| • |
Fresh coriander leaves,roughly chopped |
1/4 |
| |
| • |
Onions,chopped |
2 large |
| |
| • |
Scraped coconut |
1 tablespoon |
| |
| • |
Cinnamon |
2 inch stick |
| |
| • |
Cloves |
4 |
| |
| • |
Black peppercorns |
4 |
| |
| • |
Oil |
2 tablespoons |
| |
| • |
Turmeric powder |
1/2 teaspoon |
| |
| • |
Red chilli powder |
1 tablespoon |
| |
| • |
Jaggery (gur),grated |
2 tablespoons |
| |
| • |
Salt |
to taste |
| |
| • |
Ghee |
2 teaspoons |
Grind coriander seeds, fennel seeds, ginger, garlic, green chilli, coriander leaves, half the onions, coconut, one inch cinnamon, two cloves, two peppercorns to a fine paste with sufficient water.
Heat oil in a non-stick pan. Add the remaining cinnamon, cloves and peppercorns and sauté for half a minute. Add the remaining onion and sauté till golden brown. Add green peas, ground masala and sauté till the oil separates.
Add rice, turmeric powder and red chilli powder and sauté for two to three minutes. Add three cups of water, jaggery, salt and mix well.
Cover and cook till the rice is three-fourth done. Drizzle ghee, cover and cook till the rice is completely done. Serve hot.