This is also my contribution to JFI: Rice hosted by Sharmi
Preparation Time : 10 mins
Cooking time : 20 mins
Cuisine : Oriya
Tomatoes – 2 medium
Methi leaves – 2- 3 tablespoons chopped
Basmati Rice, uncooked – 1 1/2 cups
Ghee (clarified butter) – 2 tbsp
Fresh/Dried Peas – 1 cup
Masalas to be pasted:
Onion – 1 small
Garlic pods – 2-3
Ginger 1″ piece
Cinnamon 1 stick
Cardamom pod 1
Green chilies 3-4
Salt to taste
Onion sliced finely – 1
Bay leaves, crushed – 2-3
red chili powder – 2 tsp.
turmeric – a pinch
Dhania powder – 2 tsp.
Cumin powder – 1 tsp.
Heat some oil in a cooker, once its hot add the bay leaves.
Then add the sliced onions and fry for a while. Once they are translucent, add the onion paste and fry till the mixture turns brown and Oil comes out.
Now add the chopped tomato and methi leaves. Fry for 2-3 minutes.
Add the spices and keep frying for a minute. Finally add the rice and Peas. Fry it for 3 minutes.
Add 2 – 2 1/2 cups of water, (it depends on rice quality) Add salt to taste.
Cover with cooker lid and put it on 1 whistle in pressure cooker.
Can be served with raita or mint chutney.