Ingredients:
- Basmathi Rice - 1 1/2 cup
- oil - 3 Tea spoons
- Ghee - 2 Tea spoons
- Jeera seeds - 1 Tea spoon
- Sompu - 1/2 Tea spoon
- Biryani Leaf - 1
- Cloves - 3
- Chakka - 1/2 Piece
- Onions - 1 - Large - chopped
- Green Chillies - 5 to 6 chopped
- Curry Leaves - 1 stem
- Ginger - Medium size piece
- Garlic - 6 Pieces
- Coriander - 1 Fist full chopped
- Ajinomotto - 2 Pinches
- Salt - Based on taste
- Wash the rice and drain completely.
- Take 1 1/2 cup washed Basmathi rice in a vessel and pour 2 1/2 cups of water. (Measure - For 1 cup of Basmathi rice, add 1 1/2 cup of water). Keep the vessel aside.
- Grind Ginger, garlic and chopped coriander into a fine paste.
- Heat oil and ghee in a pan, add jeera seeds, sompu, biryani leaf, chakka, cloves and fry for a while.
- Now add chopped onions, chillies, curry leaves and saute them, till the onion pieces become transparent.
- Later on add ginger, garlic, coriander paste, which has been grounded already.
- Fry the entire mixture, till the oil comes out of it and the mixture should leave the borders of the pan.
- Add ajinomotto and 1/4 tea spoon salt to the mixture.
- Now pour the entire mixture into the vessel, which contains basmathi rice and water. Add required salt, stir the ingredients well and pressure cook the entire mixture for 4 whistles.
- Later on stir it slightly and serve hot with your favorite curry.
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