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Ingredients
- Basmati rice – 1 cup
- Water – 1½ cups
- Mint leaves (pudina) – as required
- Green chilli – as required
- Ginger – a small piece
- Garlic – 2–3 cloves
- Green peas – as required
- Potato – 1 (cut into small pieces)
- Onion – 1 (sliced)
- Cumin seeds (jeera) – 1 tsp
- Cinnamon – 1 small piece
- Cashew - 5 - 6 broken in half
- Cloves (lavang) – 2–3
- Ghee – as required
- Salt – to taste
Procedure
- In a mixer, grind mint leaves, green chilli, ginger, and garlic into a smooth paste.
- Heat ghee in a pressure pan. Add cumin seeds, cinnamon, and cloves and let them splutter.
- Add the sliced onions and sauté until they turn translucent.
- Add cashews, green peas and chopped potato, and fry for a few minutes.
- Add the ground mint paste and salt. Cook until the raw smell disappears.
- Add the basmati rice and mix gently.
- Pour in 1½ cups of water for 1 cup of rice.
- Close the lid and pressure cook for 1 whistle on high flame and 1 whistle on low flame.