Carrot and Tomato Rice in Banana Leaves |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Amazingly good! This is from the Weekend magazine and is my latest addiction. Ingredients:
1 cup basmati rice, cleaned,washed and drained |
2 tablespoons ghee |
1/4 teaspoon cumin seed |
1/2 teaspoon black mustard seeds |
2 red chilies, crushed |
2 large tomatoes, washed,peeled and sliced |
3/4 cup grated carrot |
1 tablespoon cream |
salt |
4 pieces banana leaves (square pieces) |
Directions:
1. Heat water in a pot.
2. Add rice and boil well.
3. Drain excess water out.
4. Heat ghee in a pot.
5. Add cumin and mustard seeds alongwith red chillies.
6. Saute for a minute.
7. Add carrots and tomatoes.
8. Mix well and saute for 5 minutes.
9. Mix in cream and remove from heat.
10. Add rice and salt to taste.
11. Divide this prepared rice mixture into 4 equal portions.
12. Place each rice portion on individual banana leaves.
13. Wrap up carefully and secure each banana leaf with toothpicks.
14. Steam for 15 minutes in a steamer.
15. Remove from steamer.
16. Serve hot.
17. Enjoy!
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