1 cup – Basmati rice
1 cup – Fresh or frozen peas
1 1/2 tbsp – Garam masala powder
3 nos – Green chillies
1 no – Onion, smal size, chopped
1 no – Bay leaf
1 inch – Cinnamon
2 nos – Clove
1 no – Black or green Elaichi
2 tbsps – Oil
1/2 no – Carrot, grated
Heat oil in a deep pan. Add bay leaf, Elaichi, clove and cinnamon and let it brown a little. Add chopped green chillies and onions and saute till the onion turns light brown. Add peas and garam masala powder at this stage and saute for a couple of minutes.
Add washed and drained rice and mix well. Let it turn opaque white. Add 2 cups of water, salt to taste and let it boil. Once the water starts boiling, reduce the flame to low. Sprinkle the grated carrot, cover it with a lid, reduce the flame to low and cook for 10 mins or till the rice is cooked and bloomed well.
Serve it with a generous dollop of ghee..