Ingredients:
2 cups basmati rice
2 medium-sized potatoes, peeled and diced
1 cup frozen green peas
1 large carrot, peeled and diced
1 large red onion, chopped
3 cloves garlic, minced
1 inch ginger, grated
1 green chili pepper, chopped
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 cup curd (plain yogurt)
1/2 cup heavy cream
1/4 cup fresh cilantro, chopped
2 tablespoons ghee or oil
Salt, to taste
Lemon juice, to taste
1/2 cup raisins
1/2 cup roasted cashews
Instructions:
Rinse the basmati rice and soak in water for 30 minutes.
Heat ghee or oil in a large saucepan over medium heat. Add the cumin seeds, coriander seeds, and green chili pepper, and sauté for 1 minute.
Add the onion and cook until golden brown, about 5 minutes. Add the garlic, ginger, and diced carrots and cook for another 2 minutes.
Add the potatoes, green peas, turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Stir well and cook for 2 minutes.
Stir in the curd, cream, cilantro, lemon juice, and salt to taste. Mix well.
Drain the rice and add it to the saucepan. Stir to combine with the vegetable mixture.
Spread the raisins and cashews on top of the rice mixture.
Cover the saucepan with a tight-fitting lid and cook over low heat for 20 minutes or until the rice is tender and the liquid has been absorbed.
Serve hot with raita or chutney on the side.
