Monday, January 19, 2009
Ingredients
2 cups raw rice (cook in such a way that each grain is separate)
2 bunches of coriander (Cilantro) leaves (chopped)
4 to 5 green chillies (adjust to your spice level)
2 Tablespoons grated coconut
1 large tomato chopped
4 cloves garlic
1" piece ginger
1 Tablespoon Ghee(Clarified butter) or oil
1/2 teaspoon turmeric powder
pinch of asafoetida
whole spices (6 cloves, 1 " piece cinnamon stick -3, 6 cardamoms, 3 bay leaves)
Method
1) Keep the rice in Pressure cooker. Soaking the rice in water for about 15 to 30 min before cooking gives soft rice but if you don't have time to soak it is okay to cook as it is. I soak only when I have time and not always.
2) clean 2 bunches of coriander leaves and chop roughly.
3) Heat 1/2 teaspoon oil in a pan add green chillies to it and fry for few seconds and then add coriander leaves and fry for 1 or 2 mins until the rawness disappears, take out of the flame and cool aside
4) Blend ginger, garlic, coconut, green chilli-coriander to a smooth paste and keep aside.
5) Heat 1 tablespoon Ghee/oil, add whole spices, turmeric powder, asafoetida and fry for a minute and add the coriander paste and fry for 2 to 3 mins
6) Now add the tomatoes and fry for another 2 to 3 mins, add salt and mix this paste with rice. garnish with coriander leaves or cashew nuts and serve with Raita or plain Yogurt
