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.