Ingredients
Basmathi Rice - 1 1/2 cup
Medium Size Onion - 1 no
Ginger-Garlic Paste - 1 ts
Canned Organic Peas/Fresh Peas - 8 oz
Mint Leaves - 10 nos
Coriander leaves - 2 strands
2% Reduced Fat Milk - 4 oz
Salt for taste
Extra Virgin Olive Oil - 1 ts
Butter - 1 ts
Hot water - 3 cups
Tempering
Cloves/Keerambu - 4
Cinnamon/pattai - 1/2 inch broken
Green Cardamon/Elachi/Elakkai - 1 no
Cumin/Jeera Seeds - 1/4 ts
Dry Seaweed/Kadal Pasi - a pinch
Fennel/Anise/Perunjeeragam Seeds - 1/2 ts
Curry Leaves - 1 twig
Method
1. Wash the Basmathi Rice in cold water and soak it for 10mins.
2. Mince the Onion and finely chop the Mint and Coriander leaves.
3. In a pressure cooker add 1ts of butter and 1 ts of Extra Virgin Olive Oil once it is melted add the spice in the order given in the Tempering List.
4. Once the spices are roasted add the minced onion and fry for 3mins in medium heat then add the Ginger/Garlic Paste,Peas, mint leaves with a pinch of salt and wait till the onion turns to light golden color.
5. Drain the rice and in a pan add a drop of butter and fry the rice.
6. Add the fried rice to the peas and give a good stir, adjust the seasoning by adding salt, add 3 cups of hotwater and close the cooker , wait for 2 whistle and switch off the gas.
7. Once the Steam is gone open the cooker and stir with a fork.
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