Serving:2 |Type: Veg –Rice
Ingredients:
Basmathi Rice | -1 ½ cup |
Onion | -½ cup |
Tomato | -1 |
Green Chili | -5 |
Ginger garlic Paste | -1tbsp |
Mint Leaves | -hand full |
Coriander Leaves | -hand full |
Turmeric | -¼tsp |
Chili Powder | -½tsp |
Salt | -to taste |
Water | -3 cups |
Milk | -½ cup |
Seasoning:
Oil and Ghee | -3tbsp |
Cloves | -2 |
Cinnamon | -1inch |
Bay Leaves | -1 |
Sombu | -½tsp |
Kal Pasi(black stone flower) | -few |
Method:
- Soak the rice for 10 to 15 minutes, then wash it and drain the water and keep it aside.
- Take a deep and heavy bottom vessel heat with oil and ghee add seasonings fry without burning.
- Now add onion,green chili, turmeric and salt sauté well for 1 to 2 minutes, then add ginger garlic paste sauté until it’s get brownish but not burnt.
- Now add mint and coriander leaves sauté for 1 minute then add rice fry well about 2- 3 minutes on medium flame .
- Then add tomato, chili powder mix well then add water and milk cook it cover with lid on high flame.
- When its starts boiling, immediately keep it low flame for 15 minutes. Don’t open the lid. Don’t stir it in the middle.
- Now turn off the stove. Let it rest for 15 minutes, then mix it well .
- Garnish with coriander leaves.
- Serve with raitha and kurma.
Note:
- If you want you can add any vegetables or non-veg.
- Instead of milk you can add coconut milk.