SOUTH INDIAN BASMATI RICE
SOUTH INDIAN BASMATI RICE
Basmati Rice | – 3 Cups |
Red Chillies | – 8 |
Split Channa Dal | – 2 Tsp |
Peanuts | – 2 Tsp |
Coriander Seeds | – 2 Tsp |
Cashewnuts | – 1 Tsp |
Fenugreek Seeds | – 1 Tsp |
Salt | – To Taste |
Heeng | – A Pinch |
Curry Leaves | – Few |
Split Urad Dal | – 2 Tsp |
Oil | – ½ Cup |
Tamarind Pulp | – 1 Cup |
METHOD OF PREPARATION
- Basmati Rice should be boiled and drained. Half tea spoon Oil should be heated.
- Fenugreek seeds, heeng, turmeric powder, red chilies and tamarind pulp should be added. It should be cooked till it becomes thick. It should be removed and kept aside.
- Coriander seeds, red chilies and split urad dal should be roasted.
- Basmati Rice should be put in a pan. The powder should be sprinkled over Rice.
- The remaining oil is taken and split channa dal, peanuts and cashew nuts are fried till golden brown color is attained. Curry leaves should be added.
- This mixture should be poured over Haryana king basmati rice.
- Tamarind mixture should be added to Rice and it should be mixed well.
- It should be served hot with Papads and Wafers.