Ingredients:
Basmathi rice- 2 cups
water- 4 cups
mint- 1 small bunch
corrinder leaves- handfull
garlic- 4 pods
ginger - 1 " piece
coconut- 1/4 cup grated
elachi-2
cloves-2
bay leaf- 1 big broken
cinnamon stick- 1" (2 pieces)
star anise- 1
fennel/saunf- 1 tsp
potato-1
green chillies- 3 or 4
onion- 1/2 sliced
ghee- 1 tbsp
Procedure:
Grind ginger,garlic, mint, corriander leaves, chillies, coconut and fennel/saunf seeds. Heat some oil and ghee in pressure cooker. fry all the spices and then onions and potatoes. Then fry the ground paste until you get a good aroma. Don't over-fry it. Just do it until the color changes from deep green to light green. Add required salt and rice. Fry for a few minutes. Add water. Check for seasonings and close the cooker. Wait until the pressure comes. Put the vent and keep the flame on medium. Wait for 10 to 12 mins. Switch off gas and open cooker when the pressure completely subsides. Open cooker and mix well. Finally ,add fried cashews .
Serve with Egg Capsicum Masala / Raita / and/or Papad
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