| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Lao | Bawarch4 | 1 | servings |
INGREDIENTS
| 1 1/2 | c | Long grain rice |
| 1/2 | c | Peas boiled |
| 1 | tb | Broken cashews |
| 1 | tb | Soft small raisins |
| 4 | Green chillies slit | |
| 1 | tb | Coriander finely chopped |
| 2 | Onions cut into strips | |
| 1/2 | ts | Cumin seeds |
| 3 | Pinches asafoetida; (3 to 4) | |
| 2 | Cloves | |
| 2 | Bayleaves | |
| 2 | Cardamoms | |
| 1 | Inch cinnamon | |
| 4 | Black peppers; (4 to 5) | |
| 3 | tb | Ghee or oil |
| 1/2 | ts | Garam masala |
| Salt to taste | ||
| Lemon to taste |
INSTRUCTIONS
Wash and soak rice in salted water for 30 minutes. Heat oil, fry onions till crisp. Drain. Fry cashews till light brown, drain, keep aside. Add cumin seeds to remaining oil, allow to splutter. Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir. Add green chillies, drained rice, stir gently till well coated. Add raisins. Add 6 cups water, bring to a boil. Simmer covered till 3/4 done. Add more water if required. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste. Stir gently with a spatula. Cover and finish off cooking till all water evaporates. Garnish with coriander and some saved fried onions. Serve hot with kadhi or a spicy curry. Making time: 30 minutes Makes: 6 servings Shelflife: best fresh Variation: Substitute peas for chopped baby corn, carrots or beans. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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