Method
Pick, wash and soak the rice in water for 10 mintues. Drain the rice and set aside for 15-20 minutes for it to dry.
Heat oil in a pan and add the asafoetida and mustard seeds. When the mustard seeds start spluttering, add the green chillies and turmeric powder. Stir quickly and add chopped tendli and green peas. Cook covered on a low flame for about 3 minutes, stirring twice.
Add the rice and fry over a medium flame for about 5 mintues, stirring often. Add the remaining masala powders, garam masala and chilli powder. Stir well and add water, lemon juice and salt. Bring to a boil. Reduce flame to low and cook covered for about 15 mintues, stirring often and gently, till the rice is cooked.
Garnish with cashewnuts, raisins and coconut pieces and serve hot.
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