Wash and soak rice in salted water for 30 minutes. Heat oil, fry onions till crisp. Drain. Fry cashews till light brown, drain, keep aside. Add cumin seeds to remaining oil, allow to splutter. Add asafoetida, cloves, bayleaves, cardamoms, cinnamon, peppers, stir. Add green chillies, drained rice, stir gently till well coated. Add raisins. Add 6 cups water, bring to a boil. Simmer covered till 3/4 done. Add more water if required. Add peas, fried cashew, onions (save some for garnish), garam masala, salt and lemon to taste. Stir gently with a spatula. Cover and finish off cooking till all water evaporates. Garnish with coriander and some saved fried onions. Serve hot with kadhi or a spicy curry. Making time: 30 minutes Makes: 6 servings Shelflife: best fresh Variation: Substitute peas for chopped baby corn, carrots or beans.
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|Serving Size: 1 Serving (215g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 115 (14%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 208mg||7 %|
|Potassium 687.2mg||18 %|
|Total Carbohydrate 158.5g||47 %|
|Dietary Fiber 13.1g||52 %|
|Sugars, other 145.4g|
|Protein 17.6g||25 %|
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Calories per serving: 800
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