|Rice||2 Cup (32 tbs)|
|Tendli||400 Gram, sliced lengthwise|
|Green peas||1 Cup (16 tbs)|
|Grated coconut||1⁄2 Cup (8 tbs)|
|Plain yogurt||1 Cup (16 tbs)|
|Coriander powder||1 Tablespoon|
|Garam masala/1 goda masala||2 Teaspoon|
|Red chili powder||1 Teaspoon|
|Green chili||1 , slit lengthwise and deseeded|
|Mustard seeds||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Chopped cashew nuts||1 Tablespoon|
Clean, wash and drain the rice.
In a pressure pan heat the oil and place the mustard.
When it splutters add the rest of the seasoning ingredients and saute for 30 seconds.
Add the sliced tendli and saute till they are well coated with oil.
Mix in the yogurt, salt, spices and rice.
Add enough water to cook the rice and vegetables taking the moisture of the yogurt into account.
Cook for required amount of time.
Transfer to serving bowl and garnish with the slit green chillie in the centre and the coconut around it.
Surround the coconut with chopped coriander Serve piping hot with kadhi layaway.