1 tablespoon ghee. You can used butter or oil if you prefer.
6 cloves
1 stick cinnamon
1 Aniseed
1 tablespoon cumin
1 bay leaf
1 teaspoon ginger-garlic paste
1 handful mint leaves
2 green chillies
1 onion, sliced
1 cup fresh/frozen peas
2 cups rice. (use basmati rice for added smell)
1/2 a lemon.
If you are using basmati rice, it is a good idea to soak the rice in some water while we prepare the rest.
In a pressure cooker, add ghee, then the clove, cinnamon, aniseed, bay leaf and the cumin. Next add the ginger-garlic paste, green chillies, mint leaves and the onion. Fry till the onion turns pink and then add the peas. Add rice and fry for 2 mins. Squeeze the juice of half a lemon into it. Add 4 cups water and, salt, according to the taste. After one whistle, turn the gas to low and cook for 5 min. Wait till the pressure in the cooker is released. Open and serve with dal tadka.
6 cloves
1 stick cinnamon1 Aniseed
1 tablespoon cumin
1 bay leaf
1 teaspoon ginger-garlic paste
1 handful mint leaves
2 green chillies
1 onion, sliced
1 cup fresh/frozen peas
2 cups rice. (use basmati rice for added smell)
1/2 a lemon.
If you are using basmati rice, it is a good idea to soak the rice in some water while we prepare the rest.
In a pressure cooker, add ghee, then the clove, cinnamon, aniseed, bay leaf and the cumin. Next add the ginger-garlic paste, green chillies, mint leaves and the onion. Fry till the onion turns pink and then add the peas. Add rice and fry for 2 mins. Squeeze the juice of half a lemon into it. Add 4 cups water and, salt, according to the taste. After one whistle, turn the gas to low and cook for 5 min. Wait till the pressure in the cooker is released. Open and serve with dal tadka.
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