Ingredients:
- Rice (basmati or jeeraga samba) 1cup
- Mushroom 250 gm
- Peas 1/2 cup
- Potato 1
- Onion 2 medium size
- Tomato 1 medium
- Green chilli 6 nos
- Ginger Garlic paste 1 tbsp
- Coriander and mint leaves one hand full
- Salt for taste
- Cinnamon stick 1/2 inch
- Cardamon 2 pods
- Cloves 3 nos
- Saunf 1tsp
- Bay leaf 2
- Lime 1/2
- Curd 1 tbsp
- Oil 1 tbsp
- Ghee 1 tbsp
- water 1 1/2 cup
For masala
Dry roast the following ingredients
- Pepper corns 1 tbsp
- Coriander seeds 1 tsp
- Cumin seeds 1 tsp
- Cinnamon 1/2 inch
- Saunf 1 tsp
- Cloves 2 nos
Crush them or grind them into powder
Method:
- Rinse and soak the Rice
- Slice the Mushroom and onion (1 1/2) ,cut the potato into cubes
- Slit 3 chilli,chop the tomato finely
- Rinse and chop the herbs
- Grind coarsely half onion and 3 green chili together
- Heat a big pot with oil and ghee add the dry spices and fry them couple of minutes
- Now add slit chili and sliced onion fry them until the onion start to turn brown
- Add ginger garlic paste cook until the raw smell goes off
- Now add tomato and powdered masala along with salt cook until oil start to separate
- Add curd ,mushroom,peas and potato give it a stir cook until water start to ooze from mushroom
- Now add 1 1/2 cup of water and bring it to boil
- Drain the water from soaked Rice add the rice to the pot
- Add the chopped herbs and lime juice give it a stir
- Turn the heat to low cover the pot with lid
- Cook them until the rice is done(approximately 10 minutes)
- Serve it with Raitha and Chips
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