Mung dal (split green gram)-1cup (dry roasted and washed), small grain rice(Gobindo bhog or kalojeera) or basmati rice-1 1/4cups (washed ,drained and half dried), frozen green peas-1cup, oil-2tbsps, bay leaves-4, green cardamoms-4, cloves-2, cinnamon stick-1 small, green chilies-3; slit, ginger powder-1 1/4tsps, salt to taste, sugar-2tbsps or to taste, ghee (clarified butter)-1tbsp+2tbsps, shahi jeera (caraway seeds)-2 pinches, cashew nuts-10, raisins-10, browned onion (1 large) and green coriander for garnishing.

Step 1.  Heat 2tbsps oil and 1tbsp ghee in a pan and add bay leaves, green cardamoms, cloves and cinnamon stick. Let them brown.

Step 2.  Add rice and stir-fry for 1 minute. Add ginger powder and mix well, then add roasted mung dal and stir-fry for a few minutes. Add green chilies.

Step 3.  Transfer the rice-dal mixture in the rice cooker, pour water (3 1/2-4cups or as required), add salt and sugar to taste. Cook till tender.

Step 4.  In a separate small pan, heat 2tbsps ghee, add shahi jeera, cashew nut, raisins, frozen green peas and little salt. Stir-fry over high flame for 1 minute. Pour it over cooked rice. Mix gently. Keep covered for 30 minutes.

Step 5.  Add fried onion. Fold gently. Decorate with coriander and serve with FISH FRY, PAPAD AND SALAD.