How To Cook Peas Bhuna Khichuri

Materials :

Pulao rice 4 cups, peas 1 cup, grated mugaddle 2 cups, onion baking half cup, ginger paste 1 tablespoon, garlic paste half table spoon, 1 teaspoon of yellow powder, 1 teaspoon of jira powder, 10 green chillies, Cinnamon 2 inch 4 pieces, bay leaves 4, cloves 5, dark black pepper 5, salt 1 teaspoon, ghee half cup, oil 1 in 4 cups of 1 cup, hot water 12 cups.

How to create:

1. Mugdal washed two hours to soak it. Wash the rice and soak for 30 minutes. Take away the water from the pulse and rice.

2. Pour the ghee and oil together in the saucepan and fry it with onion and bay leaf.

3. If there is brown color, add ginger, garlic, powder and spices. Then apply 2 tablespoons of water.

4. Sprinkle the pulse, rice and peas with 7 to 8 minutes, stirring with the remaining hot water and salt.

5. Once the rice is equal to the water, cover again with the chillies.

6. Put a pot on it with a tawa under the pot and keep it warm and keep aside for 20 minutes.

7. Serve hot and serve hot.