1. 1 Cup = 200ml

Ingredients

1. Basmati rice – 2 cup (soaked in water for 20 minutes)
2. Lemon juice – 2 tsp
3. Channa daal – 1 tsp
4. Urad daal – ½ tsp
5. Cardamom – 2
6. Cloves – 2
7. Mustard seeds – ½ tsp
8. Curry leaves – 8 – 10 leaves
9. Peanuts – 1 tbsp
10. Cashew nuts – 6 – 8
11. Carrot – 2 (grated)
12. Green chili – 3, chopped
13. Crushed ginger – garlic – 2 tsp
14. Coriander powder – ¾ tsp
15. Turmeric powder – ½ tsp
16. Kasoori methi – 1 tsp
17. Lemon juice – 1 tbsp
18. Coriander leaves – 1 tsp
19. Salt - to taste
20. Oil – 2 tbsp

Method

1. Boil about 5 cup water in a deep pan, add the soaked basmati rice and 2 tsp lemon juice to it and cook it for about 15 minutes, just till done. Drain the excess water from the rice and keep it aside.
2. Heat oil in a pan over low flame, add the channa daal and urad daal to it and saute for a minute (do not burn). Add cardamom, cloves and mustard seeds to it and let it splutter, add curry leaves, peanuts and cashew nuts and and saute for a while.
3. Add the grated carrot, chopped green chili and ginger garlic and saute for about 2 – 3 minutes over medium flame, add coriander powder, turmeric powder and salt and saute till the raw smell disappear.
4. Add the cooked rice, kasoori methi, 1 tbsp lemon juice and coriander leaves and combine well. Remove from flame and serve hot.