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.