Rice - 2 cup
Curd - 1 cup
Water - 3 cups full
Cubed and fried potato – 1 large
Peas - 2 tbsp
Onion fried - 2
Green chilli - 2
Ginger garlic paste - 1 tbsp
Garm masala powder - 1 tsp
Turmeric powder - ½ tsp
Oil - 1 tbsp
Ghee - 2 tbsp
Cashew nuts and sultanas - 2tbsp
Cardamom - 10
Cloves - 8
Cinnamon - 3 inch
Maize of nutmeg - 1 full
Mint leaves - ½ cup
Coriander leaves - ½ cup
On a low flame, in a wok pour oil and ghee add nuts, whole spices, sultanas
fry for a minute, turn off flame and remove a teaspoon of whole spices to powder
and use in the end. Keep aside.
In the wok add washed rice and sauté rice on low flame till dry.
Take out rice and keep aside.
On low flame, in the wok pour curd add ginger garlic paste, turmeric powder,
garam masala powder, green chilli, a part of fried onion, half of coriander leaves and
mint leaves , salt. Let it boil now add 3 cups of water as it boils add rice.
Now close the wok with a lid covered in a kitchen towel. Cook for 5 minutes on
low flame . Now add fried potato cubes and peas.
On low flame keep a frying pan .
After 5 minutes take out the wok with
boiling rice with the lid, keep on the frying pan for 5 more minutes.
Open the lid sprinkle the kept aside - fried onions, mint, coriander leaves, cashew, currents
And powdered whole spices which were kept aside.
Serve with raita and pappad.
To get fried onion, slice thinly onions and deep fry till golden brown.
And take out.
In that remaining oil deep fry the skinned and small cubed potatoes