This is a quick lunch box lunch recipe that comes handy when you don't have any vegetables at home. This used to be my favorite food during childhood days and I loved it the way my Grandma prepares this rice for me.
Preparation Time: 10 mins Cooking Time: 20 mins
Ingredients:
1. Rice - 1.5 cups (Basmathi rice is preferred)
2. Ghee - 3 tablespoon
3. Cloves - 3
4. Cinnamon - 2 to 3 small pieces
5. Bay leaves - 2 to 3
6. Onion - 2 medium size
7. Green Chillies - 2
8. Garlic pods - 10 to 15
9. Cashews - 8 to 10
10. Salt - to taste
11. Coconut milk - 1 cup
12. Water - 1 cup
Preparation:
1. Wash and soak Basmathi rice for 10 minutes
2. Meanwhile, chop onions into thin long slices and slit green chillies
3. If you decide to make coconut milk, grind half cup of grated coconut with 1/3rd cup of water and extract milk. If you decided to use store bought coconut milk, you can skip this step
4. Heat ghee in a pressure cooker and when hot, throw in the spices - Cloves, Cinnamon, Bay leaves
5. Add garlic, cashes, onion and green chilies and saute for a minute or two until the onions become translucent
6. Drain the water and add rice to the cooker and fry for couple of minutes. Take care not to break the rice
7. Add coconut milk and water to the rices and required amount of salt and mix
8. Close the cooker and keep it in low flame for 6 to 8 minutes and switch off the stove
9. Open the lid after you rest it for 10 to 15 minutes to let the rice get cooked in that heat.
Fluff the rice with fork and serve it hot. Pakoda Kurma is an excellent combination for this rice. But it will also go well with other gravies
Preparation Time: 10 mins Cooking Time: 20 mins
Ingredients:
1. Rice - 1.5 cups (Basmathi rice is preferred)
2. Ghee - 3 tablespoon
3. Cloves - 3
4. Cinnamon - 2 to 3 small pieces
5. Bay leaves - 2 to 3
6. Onion - 2 medium size
7. Green Chillies - 2
8. Garlic pods - 10 to 15
9. Cashews - 8 to 10
10. Salt - to taste
11. Coconut milk - 1 cup
12. Water - 1 cup
Preparation:
1. Wash and soak Basmathi rice for 10 minutes
2. Meanwhile, chop onions into thin long slices and slit green chillies
3. If you decide to make coconut milk, grind half cup of grated coconut with 1/3rd cup of water and extract milk. If you decided to use store bought coconut milk, you can skip this step
4. Heat ghee in a pressure cooker and when hot, throw in the spices - Cloves, Cinnamon, Bay leaves
5. Add garlic, cashes, onion and green chilies and saute for a minute or two until the onions become translucent
6. Drain the water and add rice to the cooker and fry for couple of minutes. Take care not to break the rice
7. Add coconut milk and water to the rices and required amount of salt and mix
8. Close the cooker and keep it in low flame for 6 to 8 minutes and switch off the stove
9. Open the lid after you rest it for 10 to 15 minutes to let the rice get cooked in that heat.
Fluff the rice with fork and serve it hot. Pakoda Kurma is an excellent combination for this rice. But it will also go well with other gravies
