This is one of the best rice varieties, found in all restaurant menus in Bangalore, Mysore.
It can be good idea for packed lunch or for one pot dish. My family's favourite, either for packed lunch or for those lazy weekend brunch. Normally, the restaurants serve them with coconut chutney, or raita.
The tanginess of the tomatoes, the spice from the red chillies and aromatic spices, makes this dish very flavourful and tasty.
Ingredients:
Normal Raw Rice - 11/2 cups(washed and soaked for twenty minutes),
Oil - 2 tablespoons,
Onions - 2 medium, thinly sliced,
Fresh/Frozen Peas - 1/2 cup,
Tomatoes - 4-5 medium, chopped,
Salt.
To Roast and Grind:
Coriander Seeds - 2 teaspoon,
Whole Red Chillies - 6-8,
Oil - 1/2 teaspoon,
Cinnamon - 2 inch,
Cloves - 5,
Ginger - 2 inch,
Garlic - 3,
Turmeric - 1/2 teaspoon
Coconut - 1 tablespoon grated,
Fresh Coriander - 1 tablespoon.
Method:
In half teaspoon oil, roast coriander seeds and red chillies, until coriander smells roasted.
Allow to cool. Grind this roasted ingredients, with rest of the grinding ingredients to smooth paste with water.
In a pressure cooker or broad medium pan, add oil and heat it.
Add onions and fry until its pink and glossy.
Add peas and fry until they turn pale green.
Add chopped tomatoes, fry until they are cooked and mushy.
Add ground paste and fry until oil separates and the raw smell is gone.
Add a little less than 3 cups of boiling water, say 21/2-23/4 cups.
Add salt. Stir everything well.
Completely drain water from rice and add to boiling water and ground paste.
If you are pressure cooking in a pressure cooker, then close the lid and pressure cook for 2 whistles.
Let it cool naturally, open the lid and fluff it with a fork.
If you are cooking in a open pan, then cook in high flame for 10 minutes covered.
Lower the flame completely and cook for 5 more minutes.
Remove from heat, and keep covered for 2 more minutes.
Open the lid and fluff it from a fork.
Serve hot with coconut chutney or raita of your choice,
It can be good idea for packed lunch or for one pot dish. My family's favourite, either for packed lunch or for those lazy weekend brunch. Normally, the restaurants serve them with coconut chutney, or raita.
The tanginess of the tomatoes, the spice from the red chillies and aromatic spices, makes this dish very flavourful and tasty.
Ingredients:
Normal Raw Rice - 11/2 cups(washed and soaked for twenty minutes),
Oil - 2 tablespoons,
Onions - 2 medium, thinly sliced,
Fresh/Frozen Peas - 1/2 cup,
Tomatoes - 4-5 medium, chopped,
Salt.
To Roast and Grind:
Coriander Seeds - 2 teaspoon,
Whole Red Chillies - 6-8,
Oil - 1/2 teaspoon,
Cinnamon - 2 inch,
Cloves - 5,
Ginger - 2 inch,
Garlic - 3,
Turmeric - 1/2 teaspoon
Coconut - 1 tablespoon grated,
Fresh Coriander - 1 tablespoon.
Method:
In half teaspoon oil, roast coriander seeds and red chillies, until coriander smells roasted.
Allow to cool. Grind this roasted ingredients, with rest of the grinding ingredients to smooth paste with water.
In a pressure cooker or broad medium pan, add oil and heat it.
Add onions and fry until its pink and glossy.
Add peas and fry until they turn pale green.
Add chopped tomatoes, fry until they are cooked and mushy.
Add ground paste and fry until oil separates and the raw smell is gone.
Add a little less than 3 cups of boiling water, say 21/2-23/4 cups.
Add salt. Stir everything well.
Completely drain water from rice and add to boiling water and ground paste.
If you are pressure cooking in a pressure cooker, then close the lid and pressure cook for 2 whistles.
Let it cool naturally, open the lid and fluff it with a fork.
If you are cooking in a open pan, then cook in high flame for 10 minutes covered.
Lower the flame completely and cook for 5 more minutes.
Remove from heat, and keep covered for 2 more minutes.
Open the lid and fluff it from a fork.
Serve hot with coconut chutney or raita of your choice,
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