Ingredients !
| Rice | 2 Cup |
|
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| Peas | 1 cup |
| Cottage Cheese | packet 2 |
| Finely chopped onion | 4 |
| Yogurt | 1½ cup |
| Ginger Garlic paste | 1tbsp |
| Cardamom | 4 |
| Black pepper | 6 adad |
| Finely chopped mint leaves | ½bunch |
| Boiled Almonds | 10 |
| Black cumin seeds | 1 tsp |
| Green chilli | 6 |
| Salt to | Taste |
| Oil | 1cup |
| For Yukni: | |
| Fennel seeds | 1tsp |
| Coriander seeds | 1cup |
| All spices as required | Onion 2 |
| Garlic | 1clove |
| Ginger | 1 piece |
| Salt | to taste |
| Water | 3 cups |
Method:
In pan take 3 cups of water, add in 1 clove of garlic, 1 piece of ginger, 2 onions, 1 tsp fennel seeds, 1 tbsp coriander seeds and All spices. Cook it and then drain the water. Take 1 cup oil in a pan, fry 4 finely chopped onion till golden brown and take out half of them. Add ½ cup yogurt, 1 tbsp ginger garlic paste, 6 green chillis, 4 cardamom and 1 tsp black cumin seeds in remaining fried onion and cook it. Add peas and cook. Add yukni. Add 2 1/2 cup rice and salt when yukni comes to boil. When the water dries close the pan and keep it on a low flame. Fry cottage cheese and 10 chopped and boiled almonds. Dish out the rice and garnish it with fried onion, cottage cheese and chopped almonds.
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