Mar 08, 2018
Keep water for boiling. Crush pepper, cinnamon, cardamom, cloves and keep aside.
In another kadhai, heat ghee and add cumin seeds and bay leaf. Add the crushed spices, chili, ginger, and shallots and sauté on a medium flame for 2 to 3 minutes.
Add strained rice and sauté on a high flame till the rice feels dry.
Add green peas and mix well. Add salt, sugar and boiling water.
Bring to boil. Once most of the water has evaporated, transfer kadhai onto a hot tava.
Cover and cook until the rice is well cooked and devoid of moisture. Add mint leaves and lime juice.
Mix and serve.