Ingredients

  • 1.5 tablespoon oil
  • 1 bay leaf
  • 4 green cardamoms
  • 4 whole cloves
  • 6 black peppercorns
  • 1 teaspoon cumin seeds
  • 1 medium red onion, sliced
  • 1 green chilli sliced
  • 12 California walnut halves smashed
  • 2 teaspoons ginger-garlic paste
  • ½ cup frozen green peas soaked in warm water for 10 mins
  • 2 medium carrots, 100 gm, sliced
  • 1 medium potato, 185 gm diced into 1-inch pieces
  • 1/3 cup cilantro chopped
  • ½ teaspoon garam masala
  • ½ teaspoon smoked paprika
  • ¾ teaspoon salt for taste
  • 1 cup basmati rice
  • 25 cups water

Preparations

  1. Wash and rinse the basmati rice until water turns clear. Then soak it in 2 cups of water for 20 mins.
  2. While the rice is soaking, chop all the vegetables and soak the frozen green peas in warm water for 5-10 minutes.
  3. After 20 minutes, drain the water from the rice and set it aside. Also, drain the water from the green peas and set it aside.
  4. Heat oil in a pan. To this, add bay leaf, green cardamom, whole cloves, black peppercorns and cumin seeds. Sauté for 30 seconds until the spices are fragrant.
  5. Then add sliced onions, along with green chilli and California walnuts. Cook for 3-4 mins until the onion turns light brown.
  6. Then add ginger-garlic paste and cook for a minute.
  7. After this, add the vegetables – potato, carrots and green peas. Also add chopped cilantro, garam masala, smoked paprika and salt.
  8. Then put the drained rice into the pan and toss it in gently with a spoon.
  9. Now add water to the pan. Do not stir anything at this point.
  10. Close the pan with a lid and cook on high pressure for 5 mins.
  11. Open the pot and fluff the rice with a fork.
  12. Garnish with California walnuts and serve.