Onion - 1 small chopped
Ginger garlic paste - 1 tsp
Shahi jeera or Cumin seeds - 3/4 tsp
Green chili -2 slit them in half (optional)
Peas - 1/2 cup
Potatoes - 4 small, chop into half
Sugar - 1/2 tsp
Salt - to taste
Garam Masala - 1/2 tsp
Ghee - 2 tbsp
Oil - 2 tsp
Water ( 1:2)
Dry masala -
Pata - 1 inch,
Lavanga - 3,
bayleaf - 1 tear it,
Black cardamom - 1,
Green cardamom - 2
Method:
1. Heat ghee, oil in a rice cooker pan or a normal pan.
2. Now add dry garam masala and fry for a min.
3. Now add onions, green chiliand fry till they are light golden brown.
4. Now add ginger garlic paste and fry for a min.
5. Now add aloo and fry for 5 mins, until edges are light brown.
6. Now add soaked rice and mix well.
7. Now add peas, sugar and mix well for a min.
8. Now add salt and water and garam masala and mix well.
9. Transfer entire thing into electric rice cooker dish and cook until its cooked well.
In instant pot.
1. from points 1-7 cook everything in instant pot and close the lid.
2. Now lock the instant pot lid in place and seal the vent. Select Manual or High pressure for 6 mins.
3. When the cooking time ends, let it sit for 10 mins and turn off the manual/pressure cooker mode.
