Ingredients1 1/2 cups long grain rice
2 cloves
1/2 cup beans boiled
2 bayleaves
1 tbsp. broken cashews
2 cardamoms
1 tbsp. soft small raisins
1" cinnamon
4 green chillies slit
4-5 black peppers
1 tbsp. coriander finely chopped
3 tbsp. ghee or oil
2 onions cut into strips
1/2 tsp. garam masala
1/2 tsp. cumin seeds
salt to taste
3-4 pinches asafoetida
lemon to taste
Method
Wash and soak rice in salted water for 30 minutes.
Heat oil, fry onions till crisp. Drain.
Fry cashews till light brown, drain, keep aside.
Add cumin seeds to remaining oil, allow to splutter.
Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.
Add green chillies, drained rice, stir gently till well coated. Add raisins.
Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.
Add more water if required.
Add beans, fried cashew, onions (save some for garnish), garam masala, salt and
lemon to taste.
Stir gently with a spatula. Cover and finish off cooking till all water evaporates.
Garnish with coriander and some saved fried onions.
Serve hot with kadhi or a spicy curry.
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