Ingredients
1 1/2 cups long grain rice
1/2 cup peas boiled
100 gms cottage cheese
1 tbsp. broken cashews
1 tbsp. soft small raisins
4 green chillies slit
1 tbsp. coriander finely chopped
2 onions cut into strips
1/2 tsp. cumin seeds
3-4 pinches asafoetida
2 cloves
2 bayleaves
2 cardamoms
1" cinnamon
4-5 black peppers
3 tbsp. ghee or oil
1/2 tsp. garam masala
salt to taste
lemon to taste

Method


Wash and soak rice in salted water for 30 minutes.
Heat oil, fry onions till crisp. Drain. Cut Cottage cheese into small square pieces.
Fry cashews till light brown, drain, keep aside.
Add cumin seeds to remaining oil, allow to splutter.
Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir.
Add green chillies, drained rice, stir gently till well coated. Add raisins.
Add 6 cups water, bring to a boil. Simmer covered till 3/4 done.
Add more water if required.
Add peas, cottage cheese pieces, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste.
Stir gently with a spatula. Cover and finish off cooking till all water evaporates.
Garnish with coriander and some saved fried onions.
Serve hot with kadhi or a spicy curry or curd.
Making time: 30 minutes
Makes: 6 servings
Shelflife: best fresh

Variation: also you can add chopped baby corn, carrots or beans along with peas.