Ingredients
4 spoons Oil or 1/4 cup Butter
1 bunch - pudina leaves separated
7 Green chillies (based on your spiciness preference)
1/2 bunch - Green coriander leaves
2 spoons Garlic - Ginder paste
2 whole - Star ananas flower
1 inch - chakka
3 - lavangam
1 medium size Onion (chop into thin long slices)
1 cups frozen peas
15 cashewnuts
1 can coconut milk
Dry menthi powder
3 cups basmati rice
salt
Procedure
step 1:
Making green paste:
Take a small non-stick pan, add green chillies and fry. When it starts to change color, add separated & washed pudina leaves and fry. Add a pinch of salt to pudina leaves - it helps keeping the green color
Paste together the above mixer with Coriander leaves to a smooth paste. Avoid adding extra water unless needed
step 2:
Take a kadai, add oil or butter. After oil is header add the whole spices - star ananas, chakka, lavangam. After frying them briefly add onions and fry until golder brown. Now add garlic ginger paste and fry on low flame until you have raw taste gone. Add cashewnuts and fry. Add the green paste prepared in step 1 and fry on low flame. After the paste is fried and raw smell is gone now add the frozen peas. And fry for 5 more mins
[You can also prepare step 2 & ahead of time. You can also freeze it in for later use. If you freeze it, microwave it for 2 mins before using it]
Step 3: In a rice cooker wash the basamati rice and drain out all the water. Now add 1 can coconut milk and add remaining warm water you will need 6 cups in total for 3 cups rice. Add the masala prepared in step 2 and mix. Crush the kasturi menthi in your pams and add it. Add salt to taste. Turn on the rice cooker and let it cook completely.
Serve warm with Yogurt raita.
4 spoons Oil or 1/4 cup Butter
1 bunch - pudina leaves separated
7 Green chillies (based on your spiciness preference)
1/2 bunch - Green coriander leaves
2 spoons Garlic - Ginder paste
2 whole - Star ananas flower
1 inch - chakka
3 - lavangam
1 medium size Onion (chop into thin long slices)
1 cups frozen peas
15 cashewnuts
1 can coconut milk
Dry menthi powder
3 cups basmati rice
salt
Procedure
step 1:
Making green paste:
Take a small non-stick pan, add green chillies and fry. When it starts to change color, add separated & washed pudina leaves and fry. Add a pinch of salt to pudina leaves - it helps keeping the green color
Paste together the above mixer with Coriander leaves to a smooth paste. Avoid adding extra water unless needed
step 2:
Take a kadai, add oil or butter. After oil is header add the whole spices - star ananas, chakka, lavangam. After frying them briefly add onions and fry until golder brown. Now add garlic ginger paste and fry on low flame until you have raw taste gone. Add cashewnuts and fry. Add the green paste prepared in step 1 and fry on low flame. After the paste is fried and raw smell is gone now add the frozen peas. And fry for 5 more mins
[You can also prepare step 2 & ahead of time. You can also freeze it in for later use. If you freeze it, microwave it for 2 mins before using it]
Step 3: In a rice cooker wash the basamati rice and drain out all the water. Now add 1 can coconut milk and add remaining warm water you will need 6 cups in total for 3 cups rice. Add the masala prepared in step 2 and mix. Crush the kasturi menthi in your pams and add it. Add salt to taste. Turn on the rice cooker and let it cook completely.
Serve warm with Yogurt raita.
