What you need:
1 cup Rice
1 1/2 cup Water
1 teaspoon Oil
10 - 15 Cashew nuts
1/2 cup Coriander leaves [chopped]
1/2 cup Mint [chopped]
1 inch Cinnamon stick
2 - 3 Cardamom
2 - 3 Cloves
1 Bay leaves
1 Onion [sliced]
2 Green chilies [slit]
1 tablespoon Ginger and garlic paste
1 teaspoon Chili powder
1 teaspoon Garam masala powder
1/2 cup Yoghurt
2 Tomatoes [chopped]
200 g Mushrooms [halved or quartered]
100 g Green peas
Salt to taste
1 teaspoon Lemon juice
How to make
- Wash and soak the Rice in water, for half an hour for a better result.
- Mix together the chopped coriander and mint.
- Heat the oil in a thick-bottomed deep pan or cooker on a medium flame.
- Add cashew nuts and sauté until they are lightly brown. Remove.
- Add cinnamon, cardamom, cloves and bay leaves.
- Add onion, slit green chilies and a part of chopped coriander and mint mix. Stir and sauté until the onion is lightly colored.
- Add ginger and garlic paste, stir until the raw flavour is gone.
- Add another part of mint and coriander mix, chili, and garam masala powder. Cook for a few seconds.
- Add yoghurt and simmer on a low heat until the liquid evaporates.
- Add tomatoes, another part of the mint and coriander, mix and cook until the tomatoes are soft and cooked well.
- Add mushrooms and peas, stir for a few minutes.
- Add 1½ cups of water and another portion of the mint coriander mix, and wait until water boils. Add salt.
- Drain the rice and add it to the boiling water. Simmer for about 5 minutes.
- Add lemon juice, fried nuts, and the remaining mint coriander mix on top of the rice. Do not stir.
- Cover with a tight-fitting lid and cook for about 15 minutes in sim flame or pressure cook for 2 whistles.
- Remove and rest for 5 minutes. Open the lid, and stir carefully so as not to break the rice.
- Serve hot with raita.