
Ingredients:
Rice | 1 cup |
Water | 3 cup |
Curd | 1 cup |
Oil | 2 tbs |
Mustard Seeds | ½ tbs |
Urad Dal | ½ tbs |
Channa Dal | 2 tbs |
Curry Leaves | 2 spring |
Ginger | 1 inch |
Green Chilly | 3 |
Cashewnuts (optional) | 7 |
Dry Grapes (optional) | 10 |
Pomegranate Seeds (optional) | ¼ cup |
Coriander Leaves | Garnish |
Salt | To taste |
Procedure:
1. Wash and soak the rice for 15 mins.
2. Pressure cook the rice for 10 mins.
3. Heat the oil in a pan, and add mustard seeds. When they start popping, add
urad dal, curry leaves, channa dal, finely chopped green chillies, chopped
ginger, cashewnuts and dry grapes.
4. Cook till the cashewnuts turn to brown.
5. Let it cool down for 5 mins.(So that curd does not split)
6. Add the curd and salt to it.
7. Now, add the cooked rice to the mixture and mix them well.
8. Garnish with coriander leaves and Pomegranate seeds.
Serve with pickle or fries.
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