CABBAGE PEAS BIRYANI

Ingredients:

Basmathi Rice - 1 Cup(Soak in Water)

Cabbage(Chopped) - 2 Cups

Peas(Fresh / Frozen) - 3/4 Cup

Onion - 1 Medium(Chopped)

Oil - 1 tbsp

Mustard Seeds - 1 tsp

Asafoetida - a pinch

Turmeric Powder - 1/4 tsp

Dhania Powder - 2 tsp

Cumin Powder - 1 tsp

Garam Masala Powder -1 tsp

Fresh Thick Curds - 1/4 Cup - Beaten

Curry Leaves (optional)

Cashews or Sliced Almonds – handful

Ghee – 1 tablespoon

Salt

Method:

Heat oil in a large heavy bottomed Kadai / pressure Pan.

Tamper the mustard seeds, add asafoetida and sauté the chopped onions.

Add the turmeric powder, dhania powder, cumin powder and garam masala powder and fry for a minute.

Add the chopped cabbage and peas and fry for a couple of minutes, until the content heats up.

Add one and half cups of warm water. When the water comes to a boil add rice and stir well.

If using a rice cooker, transfer the contents to the rice cooker and cook until done.

Add the curry leaves and salt,curd and stir.

Mix in ghee and ghee fried cashews or sliced almonds.

Serve hot with your favorite raitha.