Ingredients:

2 tbsp Oil
¼ cup Peas
Salt to taste
2 Bay Leaves
2 Onions, chopped
3 cups Basmati Rice
1 tsp Garam Masala
½ cup Tomato puree
¾ tsp Turmeric powder
10-12 Cauliflower florets
3 cups Fenugreek leaves
3 Green Chillies, chopped
½ cups Desiccated Coconut
3-4 Whole Red Chillies, dried
Fried Cashewnuts for garnishing


Method:
Rub a little salt into the fenugreek leaves and put aside for 1 hour. Wash well and squeeze out all excess water.
Pick, wash and soak the rice for 30 minutes. Drain well before using.
Grind together, onion, desiccated coconut and green chillies to a paste.
Heat oil in a saucepan, add bay leaves and fry for a minute. Add onion paste and fry further until golden in colour.
Mix-in turmeric powder, tomato puree, peas, cauliflower florets and methi leaves. Stir fry well for about 15 minutes.
Add 6 cups of water, salt alongside rice and bring to a boil. Cover and cook until the rice gets cooked.
Remove from flame but leave it covered for another 5 minutes. Add garam masaala.
Serve hot, garnished with cashewnuts, accompanied by raita.

Tip: Before cooking rice, if you soak it in water with two teaspoons of salt, it will increase its whiteness and prevent the rice from breaking.