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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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an excellent rice dish. goes well with Raita. Ingredients:
1 cup - basmati rice/long grain rice (washed and soaked in water for about 30 mins) |
1/2 to 3/4 bunch - fresh dill leaves, chopped finely |
1/2 cup - peas/carrots, fresh/frozen (while using dried peas, soak overnight and pressure cook until done) |
1 to 2 tsp - ghee/butter |
1/2 tsp - red chili powder |
1/2 tsp - turmeric powder |
1 tsp - lemon juice |
salt as per taste |
for dry masala |
1 tsp - cumin |
1 tsp - coriander seeds |
1 tsp - saunf(fennel seed) |
2 - cinnamon stick |
5 to 7 - cloves |
1 to 2 - bay leaves |
10 to 12 - black pepper corns |
1 to 2 - elaichi/cardamoms, de skinned |
Directions:
1. Method
2. Powder all the ingredients for the dry masala in a blender and keep aside. Make sure NOT to add any water while powdering.
3. Heat ghee in a heavy bottomed pan.
4. Add cumin and allow it to splutter.
5. Drain out the water from the soaked rice;
6. Add rice to the pan and saute for minute or two.
7. Add the dry masala powder, peas and carrots and the chopped dill leaves;
8. Pour about 1.5 cups of water, salt and mix well.
9. Bring to boil and then cook covered on medium heat for about 10 mins or until done.
10. Switch off the stove; Pour lemon juice and mix well. Serve hot with raita and enjoy!
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