Ingredients:
Fine Rice – 1 1/2 cups
Peas – 1 cup, shelled
Refined Oil – 3 tblsp
Turmeric Powder – 1/4 tsp
Ghee – 1 tblsp
Juice of 1 Lemon
For Seasoning:
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asafoetida – a pinch
Green Chillies – 3, slit
Curry Leaves – 2 sprigs
Salt to taste
For Goda Masala:
Sesame Seeds – 1/2 tblsp
Copra – 2 tblsp, grated
Corinader Seeds – 1/2 tblsp
Cumin Seeds – 1/2 tsp
Cloves – 2
Cinnamon – 1/2 inch piece
Bay Leaf – 1
Asafoetida – 1 small piece
For Garnish:
Coriander Leaves – 1 tblsp, chopped
Fresh Coconut – 1 tblsp, grated
Method:
1. Dry roast sesame seeds and copra gratings, each separate, remove from kadai.
2. Add 2 tsp oil to kadai, fry the rest one at a time separately, remove each when done.
3. Mix all together, cool and powder.
4. Wash rice, leave on cloth to dry.
5. After frying masalas, add rest of the oil to kadai, add seasonings.
6. When done, add rice, turmeric powder, goda masala and continue to fry for a couple of minutes more. Add the peas also.
7. Add 3 1/2 cups of water, salt and cook till done, preferably in a rice cooker.
8. Add ghee, mix and leave till serving time.
9. To serve, transfer rice on to a plate, sprinkle lemon juice and mix.
10. Garnish with grated coconut and chopped coriander leaves.
