Preparation:
In a heavy saucepan heat the ghee. Add the cashews and fry till light
brown. Remove.
To same oil add cumin and mustard seeds to splutter. Add the corn, peas,
rice and all dry masalas and 5 cups water. Cover and cook till almost
done.
Add lemon juice, sugar, coriander and cashews.
Cover and cook till rice is done and no water is left.
Masalas may be added as per desi red spiciness.
Serve hot with curds. |
