Quantity and Ingredient
- 1 c Rice (Preferably Basmathi rice)
- 1/3 c Tomato puree
- 1 large Onion
- 1 c Vegetables (preferably peas and carrots)
- 1/4 - 1/2 teaspoon Coriander powder
- (also called dhania powder)
- 1/8 - 1/4 teaspoon Garlic powder or
- 1 and a half cloves garlic
- 1/8 - 1/4 teaspoon Ginger powder
- 1/4" piece Ginger
- 1/8 - 1/4 teaspoon Chili powder
- 1 Green chili cut into small pieces
- 1-2 pieces Cardamom
- 1 piece Cloves
- 1/4" stick or 1
- 8 teaspoon powder Cinnamon
- 1 Bay leaf
- 1 teaspoon Salt
- 1 teaspoon Coriander leaves (if needed)
Method
- Clean the rice with water and set aside.
- Cut the onions length wise.
- Fry the onions and cardamom in butter for about 4 minutes. If you are using green chili, then add the chili.
- Add bay leaf, cloves, cinnamon and fry until the onions turn golden brown (This will probably take another 4-5 minutes).
- Add the garlic and ginger paste (preferably prepared from fresh ginger and garlic).
- Add dhania powder and chili powder (if green chili was not added before).
- Add the tomato paste and one cup of water (you have to experiment with the quantity of water needed. I found 1- 1/2 cups to be optimal) and bring the mixture to boil.
- Add the vegetables, rice and salt.
- If you like coconut, add 1/4 cup of coconut flakes.
- Reduce the flame and cover the vessel.
- After about 4 minutes, stir the mixture.
- Cover the lid again and wait until cooked (might take about 10-15 minutes).
- Sprinkle on the coriander leaves in the end.
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