Basmathi Rice – 1 Cup – Soak in Water
Cabbage – Chopped – 2 Cups
Peas – Fresh / Frozen – ¾ Cup
Onion – 1 Medium Size – Chopped
Oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Dhania Powder – 2 teaspoons
Cumin Powder – 1 teaspoon
Garam Masala Powder – 1 teaspoon
Fresh Thick Curds – ¼ Cup - Beaten
Curry Leaves (optional)
Cashews or Sliced Almonds – handful
Ghee – 1 tablespoon
Heat oil in a large heavy bottomed Kadai / pressure Pan. Tamper the mustard seeds, add asafoetida and sauté the chopped onions.
Add the turmeric powder, dhania powder, cumin powder and garam masala powder and fry for a minute.
Add the chopped cabbage and peas and fry for a couple of minutes, until the content heats up.
Add one and half cups of warm water. When the water comes to a boil add rice and stir well.
Pressure cook in low heat for 10 minutes.
If using a heavy kadai, cook for 20 minutes with lid.
If using a rice cooker, transfer the contents to the rice cooker and cook until done.
Add the curry leaves and salt and stir.
Drain water and add the basmathi rice and stir. Fry for a minute. Add the curds and stir.
Mix in ghee and ghee fried cashews or sliced almonds. Serve warm with your favorite raitha.
If you want a low fat cabbage peas biryani, omit the ghee and ghee fried cashews or almonds.