White Rice - 1 cup Curry leaves - 1 cup Peppercorns - 8 to 10 Cumin ( Jeera ) - 1 tbsp Grated coconut - 2 tbsp Tamarind - Little Chanadal - 1 tsp Mustard seeds - 1 tsp Coriander seeds - 1 tsp Peanuts - 1 tsp Salt - To taste Oil - 2 tsp
Method :
Prepare rice. Then, grind grated coconut + peppercorns + jeera + coriander seeds + tamarind without adding water. In a pan , add oil. After it gets heated, add mustard seeds , chanadal , peanuts and little jeera . Saute for 2 minutes. Now, add ground masala and fry for 2 seconds. Finally, mix rice and salt to taste. Mix evenly. Serve hot.
Basmati Rice - 600 gms Potatoes - 100 gms ( chopped into small cubes ) Peas - 100 gms French Beans - 100 gms ( cut into 1 inch pieces ) Cauliflower - 100 gms ( chopped ) Carrot - 100 gms ( chopped into small cubes + little grated finely for garnish ) Tomato - 1 small ( pureed ) Onion - 2 small ( chopped ) Green chilly - 1 ( Optional ) Cinnamon , Cardamom , Cloves - 2 each Bay leaf - 1 Almonds - 25 gms Cashewnuts - 25 gms Saffron ( Kesar ) - 10 gms ( dissolved in 1/4 cup milk ) Ginger - Garlic paste - 1 tbsp Garam Masala Powder - 1 tsp Red chilly Powder - 2 1/2 tsp Turmeric Powder - 1 tsp Salt - To taste Curd - 2 tsp Butter - As required Coriander leaves - little ( Finely chopped for garnish )
Method :
Wash and cook rice. Keep aside Cook the chopped vegetables till they become sufficiently soft. Keep aside. Fry almonds and cashewnuts till light browned. In a bowl , mix curd , ginger-garlic paste , garam masala powder , turmeric powder , red chilly powder and salt. In a handi , fry onions till golden browned. Add curd mixture and fry for 2 to 3 minutes. Add cinnamom , cardamom , cloves , bay leaf , almonds , cashewnuts and 2 tsp of tomato puree. Fry for 4 to 5 minutes on medium flame. Add peas and mix evenly for a while. Add the cooked vegetables and a little water. Cook on low flame till the gravy is thick enough. Remove a little gravy with some veggies from the handi to a bowl. Keep aside. Then add 2/3 of rice to the handi which has little gravy with veggies. Spread the rice evenly as a layer. Evenly sprinkle few drops of saffron milk. Again add the removed gravy with veggies from bowl to handi. Spread evenly as a layer. Add the remaining rice to handi. Spread evenly as a layer. Sprinkle the remaining saffron milk evenly. Garnish with coriander leaves and a little grated carrot. Finally cook by covering the handi tightly for 5 to 6 minutes so that aroma spreads evenly. Serve hot with raita.
