Steps
- Rinse 200g of basmati rice, soak in water for 30 minutes, then drain.
- Pound 1 peeled piece of ginger (1in / 2.5cm long), 3 garlic cloves, and 2 green chilies into a paste.
- Heat 2 tablespoons of oil in a stovetop pressure cooker over medium heat. Add ½ teaspoon of cumin seeds, 1 black cardamom pod, and 2 green cardamom pods.
- Add 1 piece of cinnamon stick (1in / 2.5cm long) and 3 cloves. Stir until fragrant and crackling.
- Add ½ cup of thinly sliced onion and stir until turning golden. Add the paste and stir until its raw smell fades.
- Add 80g of finely chopped fresh fenugreek leaves and cook over low-medium heat for 3-4 minutes.
- Stir in ½ cup of chopped carrots, ½ cup of peas, ¼ teaspoon of turmeric, ½ teaspoon of cayenne pepper, and ½ teaspoon of ground coriander.
- Add the drained rice and stir for 1 minute. Pour in 2 cups of water and season with salt.
- Close the cooker and cook over medium-high heat for 8-9 minutes, or two to three whistles. Let the pressure release naturally before opening, then fluff gently.