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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Serve hot with any curry or raita Ingredients:
200 g rice, basmati |
200 g green gram (cholia) |
1 tablespoon oil |
1 inch ginger, julienned (adrak) |
4 cloves (laung) |
2 g cinnamon sticks (dalchini) |
3 g black cardamom pods |
2 bay leaves (tej patta) |
600 ml water, hot |
Directions:
1. Heat the oil in a pan; add the ginger, cloves, cinnamon stick, black cardamoms, and bay leaves; sauté for 2 minutes. Add the horse gram, sauté for 3 minutes and then add the rice. Stir-fry for 3-4 minutes. Add the water and bring the mixture to the boil.
2. Cover the pan with a heavy lid and cook on low heat for 20 minutes or till the rice is done.
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