Servings: 2
Ingredients:
Content
|
Quantity
|
Comment
|
Peas
|
½ cup
|
Fresh / dried peas soaked in water overnight
|
Onions
|
1 large
|
|
Coriander leaves
|
2-3 tbsp
|
|
Oil
|
2 tbsp
|
|
Curry leaves
|
1 sprig
|
|
Jeera
|
1 tsp
|
|
Star anise
|
1
|
|
Cloves
|
2-3
|
|
Cinnamon
|
1 inch piece
|
|
Rice
|
1 cup
|
Washed and soaked in 1 cup of
water for 10 mins
|
Curd
|
2-3 tsp
|
|
Green chili
|
2 medium
|
Slit
|
Bay leaf
|
1 medium
|
|
Elaichi / cardamom
|
2-3 whole
|
|
Salt
|
To taste
|
|
Sugar
|
A pinch
|
|
Potato
|
1 large
|
Diced into small pieces
|
Water
|
¾ cup
|
Method:
Heat oil in a pressure cooker. Add jeera. Once it starts popping, add cloves, cinnamon, elaichi / cardamom, star anise, bay leaf and curry leaves. Saute for a second.
Add the onions, green chilies and saute.
Add the potatoes, green peas, and curd and saute for a minute more.
Add the soaked rice and water and mix well. Add the salt, sugar and 3/4 cup water more and mix well.
Cook covered for 3 whistles on medium flame.
Cool till the pressure releases. Once the pressure is released, garnish with coriander leaves. Mix well.
Serve hot with onion raita / yogurt.
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