Peas potato masala rice and cucumber Raitha

Ingredients :

• Basmathi rice - 1 cup [ soaked in water for 15 minutes ]
• Onion - 2 [ peeled and cut into thin lengthy pieces ]
• Tomato - 2 [ cut into lengthy pieces ]
• Fresh peas - 1/4 cup
• Garlic flakes - 3-4
• Ginger - 1/2 inch [ small piece ]
• Green chillies - 2 [ slit & cut ]
• Chilli paste - 2 tbsp

[ If you are not having chilli paste, soak the kashmiri chillies (around 10-15) in hot water for 20 minutes & grind in a mixer to a smooth paste & store the same in freezer. Remove the seeds before grinding. ]

• Salt - As required
• Turmeric powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Sugar - 1/2 tsp
• Ghee & oil [ mixed together ] - 2-3 tbsp
• Cumin seeds - 1/2 tsp
• Red chilli powder - 1 1/2 tsp [ optional ]

Those who are not having red chilli  paste thay can use red chilli powder. Hence I said the former as optional.


Method :

Take 1 pressuer pan, add ghee & oil. When it becomes hot, add cumin seeds & wait for a second. Then add sliced onion, tomato, garlic, green chilli, ginger & stir for 2-3 minutes & add the chilli paste. Mix well. Add salt, turmeric, garam masala, sugar & soaked rice. Add required water to that [ 1 1/2 cups of water ]. Mix well & close the lid. Allow for 3 whistles to come. After the pressure goes, open the lid & mix well. Garnish with fresh coriander leaves. Serve with cucumber raitha.