Ingredients
- 1/2 cup oil
- 2 large onions
- 1.5 inch cinnamon stick
- 1/2 tsp peppercorns
- 1/2 tsp cloves
- 3 green cardamom
- 3 bay leaves
- 1 star anise
- 1 tbsp ginger garlic paste
- 3 medium tomatoes
- 4-5 green chilies
- 1 tbsp cumin seeds
- 1.5 tsp salt
- 1 tsp chili flakes
- 1 cup yogurt
- 300g peas
- 300g potatoes, peeled and chopped
- 3 cups water
- 500g rice, soaked
- 2 tbsp mint leaves
- 1-2 green chilies
Step 1
Heat oil in a large pan, add onions and fry until light golden brown. Add cinnamon stick, peppercorns, cloves, green cardamom, bay leaves, and star anise. Mix well and cook for 1 minute. Add ginger garlic paste and cook for 1 minute. Add tomatoes and green chilies, cook for 2-3 minutes. Add cumin seeds, salt, chili flakes, and yogurt. Mix well and cook for 1-2 minutes. Add peas and potatoes, mix well and cook for 1-2 minutes. Cover and cook for 3 minutes on medium-low flame. Add 3 cups of water and cover and cook until water boils. Then add soaked rice and cook until the water dries up. Reduce flame to low, add mint leaves and green chilies. Cover and cook for 15 minutes.
