Ingredients
Rice - 1 cup (cooked for two whistles)Onion - 1 (finely chopped. About 1 cup)
Ginger-Garlic paste - 1 tbsp
Green chilis - 4-5 (slit)
Tomato - 2 (pureed)
Tomato - 1 (finely chopped)
Mint leaves - 7-8 leaves (finely chopped)
Coriander leaves - 1 tbsp (finely chopped)
Fennel seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Cinnamon sticks - 1/4 inch piece
Cloves - 1 or 2
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Coriander powder - 1 tsp
Oil - 2 tbsp
Salt
Method
- Heat oil in a large enough vessel in medium heat. The vessel should be large enough to mix rice with masala
- When hot, add cinnamon sticks and clove and saute for a few seconds
- Add fennel and cumin seeds and fry for a few seconds. Do not let them burn
- Add ginger garlic paste and green chilies. Fry for a minute or so
- Add onions and fry until onion is golden brown
- Add in turmeric, chili, cumin and coriander powders and fry for a minute or so. Do not allow to burn
- Add pureed tomatoes and cook for a couple of minutes
- Add chopped tomatoes, mint leaves, coriander leaves and salt
- Cook until raw smell has gone away. Add water as required
- Add cooked rice and mix well. Cook in low heat until masala is mixed well. Adjust salt as required
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