|Red lentils||1 Tablespoon|
|Long grain rice||1 1⁄2 Cup (24 tbs)|
|Roasted unsalted peanuts||1⁄4 Cup (4 tbs)|
|Roasted cashews||1⁄2 Cup (8 tbs) (Unsalted)|
|Raisins||1⁄4 Cup (4 tbs)|
|Ground cloves||1 Pinch|
|Ground cardamom||1⁄4 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Cooked green peas||1 Cup (16 tbs)|
Soak lentils in hot water to cover for 30 minutes, drain.
Rinse rice in a sieve under cold running water until water runs clear, drain.
Slice onions lengthwise and separate into strips.
Peel potatoes and cut into thick slices.
Heat half the ghee in a heavy pan and fry onions until golden brown.
Remove them with a slotted spoon to a plate, add potato slices to the pan and fry until they are cooked through and a little crisp.
Remove slices with a slotted spoon and keep warm.
Fry peanuts, cashews and raisins separately in the same pan and set them aside.
Melt remaining ghee in the pan, add cloves, cardamom and cinnamon and stir 1 minute.
Add lentils, fry 2 minutes, add salt, rice and tamera and stir until rice is light brown in color.
Stir in water and half the fried onions.
Cover and cook gently until liquid is absorbed and rice and lentils are tender.
Add peas and mix through gently with a fork.
Turn the pilau on to a large heated serving dish and surround with fried potato.
Spread nuts and raisins on top and sprinkle with remaining fried onions.
MIXED PILA U WITH EGGS: To make the pilau into a complete main dish, 6 eggs may be hard-boiled, halved and arranged round the edge before sprinkling the di9h with fried onions.