This, for my family, is a Go-to food. For me, it’s my comfort food!
My dida (grandmother) used to make it very often, thus is one of my most favourite ‘food memories’. Very few of her recipes are inherited by me – they are classic and a bit time taking. This one is the absolute opposite.

Super Easy, Super Fast!

It’s prep time!
Ingredients (quantity as per requirement)

• Leftover rice
• Seasonal veggie (like peas (optional))
• Green chilies chopped (optional)
• Handful of Raisins & Cashew nuts
• Cow ghee
• Whole Garam masala ( cardamom, cinnamon, clove)
• Salt & Sugar (stevia or any other alternative is fine)

Let’s Cook!

• Once your flying pan is moderately hot, Pour some Ghee and turn the flame to medium (for induction, preferable count is 350).
• Temper whole Garam masala ( cardamom, cinnamon, clove) – 2 green cardamom, 1 inch cinnamon and 1 mashed clove is good for 3 cups of cooked rice
• Add raisins & cashew and fry on medium flame till raisins turn whitish and nuts turn slightly golden brown
• Add peas, sauté for 30 secs and keep it covered for a minute on medium flame (this step is optional)
• Add leftover rice, salt and sugar. Give a light mix so that the rice is not broken
• Cover with a tight lid, keeping the flame on minimum
• Cook for 5 to 10 minutes depending on the quantity.
• You can sprinkle a bit of ghee and garam masala powder if you want it spicy or high on flavour.

SERVE IT HOT!

Try this and let me know!