Categories: Rice recipies

Ingredients

• 1. Basmati rice – 1 cup
• 2. Sliced onions -2 (Big)
• 3. Slit Green chillies – 4
• 4. Water – As needed
• 1. Bay leaves – 2-3
• 2. Ginger-Garlic paste – 1 Teaspoon
• 3. Cardamom – 2-3
• 4. Cloves – 3
• 5. Cinnamon -1 piece(2″)
• 6.Star anise – 1
• 7. Chopped Cilantro – A handful
• 8. Chopped Mint – A little
• 9. Lime juice – 2 Teaspoon
• 10. Oil/Ghee – 2 Tablespoon

Directions

1. Wash, drain water from Basmati rice and keep it aside as shown in image-1.

2. Wash, peel, chop onions and chop it lengthwise, slit green chillies, wash chop cilantro, mint and keep it aside separately as shown in image-2, and 3 respectively. I ground the fresh coconut and extracted coconut milk as well. (One can grind 3/4 cup fresh grated coconut add water in steps in the mixer and grind it to a fine consistency and strain it in a strainer and the coconut milk is ready).

3. Place a cooker with 2 Tablespoons of oil in it on medium flame. When heated, fry all dry masala items one after the other in a row.

4. When done add slit green chillies, raisins and chopped onions and required quantity of salt to the dish and keep stiring so that onions do not get burnt.

5. . Add chopped cilantro, mint from step-1 to it and fry well on simmering the flame, and add rice from step-1 to it and coconut milk as well and fry for 2 minutes.

6. Finally add required quantity of water and lemon juice to it and cook till done. Serve with a spicy kurma or any dish.

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