Ingredients
Basmatic rice – 1 cup
Coconut milk – 1 1/2 cup
Green peas – 1/4 cup
Radish – 1/4 cup, grated
Carrot – 1/4 cup, grated
Coconut – 1/4 cup, grated
Onions – 2, chopped
Bread slices – 4, crusts removed, sliced in small pieces
Cashews – 5
Almonds – 5, soaked, peeled
Black pepper powder – 1/2 tsp
Cumin powder – 1/2 tsp
Gasa gasa – 1 tsp
Cardamom – 1 Cloves – 1
Cinnamon – 1
Ginger garlic paste – 1 tblsp
Ghee – 3 tblsp
Curry leaves – few
Coriander leaves – few
Salt as per taste
Method
– Dry roast and grind the cardamom, cloves and cinnamon to a fine powder.
– Heat little ghee in a pan.
– Fry the basmati rice for 30 to 45 seconds.
– Remove and keep aside.
– Add a little ghee to the pan and fry the bread pieces till crisp.
– Keep aside.
– Grind the almonds, cashewnuts, coconut and gasa gasa to a smooth paste.
– Heat a little ghee in a pressure cooker.
– Add the cinnamon powder, ginger garlic paste, onions, salt and curry leaves.
– Saute well for a minute or two.
– Add the radish, carrot, green peas and ground coconut paste.
– Stir well and add the coconut milk.
– Bring to a boil.
– Add the rice and pressure cook till 2 whistles.
– Add the cumin powder, pepper powder, bread slices, coriander leaves and mix well.
– Serve.