Ingredients:
- 5 green chilies
- 1 c. coconut milk
- 15 pieces coriander leaves
- salt to taste
- 1 Tbsp. + 1 c. water
- 1/2 c. fresh peas
- 1 c. basmati rice
- 1 c. chopped onions
- 3 Tbsp. melted butter
- 1 tsp. masala powder
- 6 cashews
Method :
- Blend green chilies and coriander leaves in 1 tablespoon of water into a smooth paste.
- Saute rice in 1 teaspoon melted butter very lightly over low fire for 5 minutes.
- In a saucepan, combine 1 cup Coconut milk, 1 cup water, salt, peas, sauteed rice and green chili paste and cook for 15 minutes.
- Saute chopped onions, masala powder and cashews in butter in a fry pan over medium heat until golden brown and mix it with cooked rice.
- Serve hot.