Directions
- 1Prepare the broth by boiling water with spices for 10 minutes and then sieve.
- 2Heat oil in a pan and fry onions until golden brown, and keep aside.
- 3Add potatoes to the same pan and fry until 70% cooked.
- 4Add chopped green chilies to the pan and mix.
- 5Add ginger-garlic paste and fry lightly.
- 6Add dry red chilies and mix well.
- 7Add yogurt and mix gently on low flame.
- 8Add chopped tomatoes and mix well.
- 9Add peas and fry on high flame until the oil separates.
- 10Add rice and stir.
- 11Add the prepared broth, fried onions, and salt.
- 12Cover and cook on high flame for 10 minutes.
- 13Add ghee and fresh coriander.
- 14Cover and cook on low flame for 10 minutes.
Ingredients
- 3 glasses water
- 2 glasses rice
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 0.5 teaspoon black peppercorns
- 1 bay leaf
- 1 cardamom
- 1 large cardamom
- 1 inch cinnamon stick
- 4 cloves
- 1 tablespoon oil
- 1 large onion
- 4 potatoes
- 6 green chilies
- 4 dry red chilies
- 1 tablespoon ginger-garlic paste
- 0.5 cup yogurt
- 2 medium tomatoes
- 500 grams peas
- 500 grams basmati rice
- 4 small spoons salt
- 2 tablespoons ghee
- 1 handful fresh coriander
Equipment
wokladleplatesieve
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