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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 3 |
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This lovely style of cooking rice goes well with spicy raita, pappad and a dry spicy vegetable. Ingredients:
1 cup long grain basmati rice |
4 tablespoons grated coconut |
2 sliced purple onions |
1 cup shredded cabbage |
1 teaspoon garam masala, owder |
1/2 teaspoon red chili powder |
1 cinnamon stick, broken into two halves |
1/4 teaspoon turmeric powder |
2 cloves |
2 green cardamoms, powdered |
2 teaspoons oil |
1 tablespoon ghee |
1/2 lemon, juice of (optional) |
1 1/2 teaspoons salt |
2 green chilies |
3 garlic cloves |
1 piece ginger |
1/4 cup peanuts |
Directions:
1. Roast peanuts for 5 minutes.
2. Remove the skin of the roasted peanuts.
3. Soak rice for an hour.
4. Drain off excess water and keep aside.
5. In a heavy bottomed saucepan, fry cinnamon, cloves, cardamoms and onion on high flame with ghee and oil.
6. Add rice, coconut, cabbage, green peas, garam masala, chilli powder, turmeric powder, the ground paste and 2 cups of water& salt.
7. Mix well.
8. Cook on medium flame for 15 minutes.
9. Stir.
10. Garnish with roasted peanuts and serve.
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