Thursday, August 20, 2015
1 tsp Kasoori methi (dried fenugreek leaves)
4 cups Raw rice
2 tsp Shah jeera
2 tbsp Oil
2 Bay leaf
2 tsp Red chili powder
2 Cinnamon stick
4 Tomato finely chopped
4 Onions finely sliced
3 tsps Green chili-ginger-garlic paste
25 leaves ( Pudina) Mint
pinch Cumin Powder (roasted jeera powder)
2 Tomato (large red tomato, blanch, peel skin and puree)
3 tbsps Coriander leaves (finely chopped for garnish)
2 tbsp Ghee (optional) vegan can omit ghee and substitute with oil
Salt to taste
Heat oil+ghee in a vessel or pressure cooker, add shah jeera, cloves, cinnamon and cardamoms and stir fry few secs. Add the sliced onions and saute for 4 mts.
Add green chili-ginger-garlic paste, mint leaves and kasoori methi and saute for 5 mts.
Add red chili powder and cumin powder and mix. Add chopped tomato, tomato puree and salt to taste and mix. Cook on low to medium flame, till oil separates.
Reduce heat, add the raw rice, mix, saute for a mt. Add 7 cups of water and bring to a boil. Reduce flame and cook till rice is done. If using pressure cooker, cook rice upto 3 whistles.
Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.