Carrots 2 chop small
Peas,fresh 1/2 cup
Fresh green chillies 3-4, minced
Tomato, 1 small chopped
Onion, 1 small chopped
Ginger, 1 tsp, minced
Mustard seeds 1/2 tsp
Jeera 1 tsp
garam masala 1 tsp
Cloves 4
Cardamom 4
Cinnamon 2 sticks
Jeera 1 tsp
Curry leaves 6
Salt
Oil/ghee 4 tbsp
Take 4 tsp oil in a wok, add mustard till it sizzles, add jeera,cinnamon, cloves,cardamom,curry leaves,chillies,ginger and onions.sauté till onions are transcluscent. Add tomatoes and sauté well.
Add garam masala powder, add carrots. Sauté till carrot is half cooked.
Add peas and drained rice. Add water and salt to taste. Cover and cook till rice is just done.
Serve with tomato and cucumber raita.
Tip: this variety of rice cooks faster especially when soaked so be careful and leave flame on medium or low and check 10 mins after water comes to a boil. If if need a few more mins, have an eye on it.
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