Ingredients:
Peas 1 kg
Long grain rice 1 kg
Black cumin seeds ½ tsp
Bay leaf 1
Black cardamoms (bari ilaichi) 3
Aniseed (saunf) ½ tsp
Coriander (whole) 1 tsp
Garlic 1 pod whole
Ginger 1 small piece
Onions 2 medium size, thinly sliced
Yogurt 1 tbsp
Small cardamoms (choti ilaichi) 3
Salt to taste
Dalda or your choice of Banaspati Ghee / Oil ¾ cups
Method:
* Boil 8 cups of water in a large pan. Add garlic, ginger, aniseed, coriander, all the spices and salt. Let it boil for 10 minutes, strain and keep the broth aside. Now heat oil in a pan and fry the onions till pale golden. Take half the onions from the pan and spread on a kitchen paper sheet. Add yogurt, small cardamoms and fresh peas to the remaining onions.
*Stir for 5 minutes. Add broth to the pan. When it begins to boil add rice and salt. Cook on medium heat for 10 minutes, cover and lower the heat. Cook for 10-12 minutes, until the water has been completely absorbed. Now sprinkle-fried onions on the cooked rice, serve hot.
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