5 green chilies 1 c. coconut milk
15 pieces coriander leaves salt to taste
1 Tbsp. + 1 c. water 1/2 c. fresh peas
1 c. basmati rice 1 c. chopped onions
3 Tbsp. melted butter 1 tsp. masala powder
6 cashews
Blend green chilies and coriander leaves in 1 tablespoon of water into a smooth paste. Saute rice in 1 teaspoon melted butter very lightly over low fire for 5 minutes. In a saucepan, combine 1 cup Coconut milk, 1 cup water, salt, peas, sauteed rice and green chili paste and cook for 15 minutes. Saute chopped onions, masala powder and cashews in butter in a fry pan over medium heat until golden brown and mix it with cooked rice. Serve hot.