Ingredients
- 2 Cups basmati rice (see notes)
- 1 Cup green peas (fresh or frozen)
- 1 Stick of cinnamon
- 3 Cloves
- 3 Cardamon
- 2 Medium onions, sliced
- 3 Cloves of garlic, grated
- 1/2 Inch ginger, grated
- 2 Green chilli, sliced
- 3 tbsp ghee/butter/olive oil (either 1 goes)
- 1/2 cup milk – optional (if not using, use 3 cups of water, instead of 2.5 cups)
- 2.5 cups water
- 1/4 cup cilantro – chopped
- 1/4 cup mint – chopped
- 1 tsp salt
Instructions
- Wash and soak basmati rice in water for 15 – 30 minutes. Drain and keep aside.
- Heat oil/ghee/butter in a pan and add cinnamon, cloves and cardamon. Let it infuse for 1 minute and add sliced onions and green chili and saute for 3-5 minutes.
- Mix it grated ginger and garlic and saute till fragrant, for about 2 minutes.
- Add in rice and peas and fry for another 3 minutes.
- Turn off the flame and keep aside.
- In the rice cooker, add the 2.5 cups of water, half cup of milk and salt.
- Once it boils, add in the rice mixture and cook as per normal.
- Once cook, separate the rice grains with a fork, top with chopped cilantro, mint and let it stand, covered for another 10-15 minutes.
Notes
The general measure of water required to cook basmati rice is 1 cup of water to 1.5 cups of water. However, different brands of basmati rice require different amount of water. If you find that your rice is a tad harder than how it should be, drizzle an added 3-4 tablespoons of hot water over the rice and let it continue cooking in the rice cooker.
- Cuisine: Indian