A quick and easy rice item specially when you run out of vegetables..
Ingredients
Coconut milk - 250 ml. (One half coconut)
Ginger - 2 inch
Garlic - 12 pieces
Cinnamon - 2 sticks (medium)
Cloves - 3
Cardamom - 4
Bay leaves - some
Cumin seeds - 1 tea spoon
Marati moggu - 3 (image provided)
Shah jeera - small piece (optional)
Normal / Basmati Rice - 4 cups
Ghee - 2 tea spoon
Onions - 2 medium sized
Green chilies - 6
Curry leaves, coriander leaves, Mint leaves - for garnishing
Image showing Cardamom, Cinnamon and Marathi moggu
1. Wash and soak the rice for 15 minutes
2. Grind Ginger,Garlic, 1 cinnamon, 3 cloves, 1 Marathi moggu and Shah jeera (if available) into a smooth paste.
3. Smoothly grind grated coconut and extract milk. You can extract 3 times by adding little water. Make sure that the milk is thicker.
4. Drain rice and fry it in 2 tea spoon of ghee for 3 minutes.
5. Place cooker on the stove and add 4 table spoon of oil.
6. Thinly slice the onion and green chilies.
7. Add mustard seeds, once it pops out, add cumin seeds, green chilies,curry leaves, onions and fry until onions turn slightly brown.
8. Add 1 cinnamon, 2 Marati moggu, bay leaves and 4 cardamoms to it.
9. Now add the coconut milk. Measure the coconut milk while adding.
10. Let this boil and add remaining water. I have 2 cups of coconut milk so I added 2 cups of plain water.
For basmati rice 1 : 1.25 of liquid and rice whereas for normal rice 1 : 2 of liquid and rice.
11. Pressure cook until 3 whistles.
12. Mix the contents carefully and add 2 tea spoon of lemon juice and some ghee.
13. Garnish with Mint and coriander leaves.
Ingredients
Coconut milk - 250 ml. (One half coconut)
Ginger - 2 inch
Garlic - 12 pieces
Cinnamon - 2 sticks (medium)
Cloves - 3
Cardamom - 4
Bay leaves - some
Cumin seeds - 1 tea spoon
Marati moggu - 3 (image provided)
Shah jeera - small piece (optional)
Normal / Basmati Rice - 4 cups
Ghee - 2 tea spoon
Onions - 2 medium sized
Green chilies - 6
Curry leaves, coriander leaves, Mint leaves - for garnishing
Image showing Cardamom, Cinnamon and Marathi moggu
1. Wash and soak the rice for 15 minutes
2. Grind Ginger,Garlic, 1 cinnamon, 3 cloves, 1 Marathi moggu and Shah jeera (if available) into a smooth paste.
3. Smoothly grind grated coconut and extract milk. You can extract 3 times by adding little water. Make sure that the milk is thicker.
4. Drain rice and fry it in 2 tea spoon of ghee for 3 minutes.
5. Place cooker on the stove and add 4 table spoon of oil.
6. Thinly slice the onion and green chilies.
7. Add mustard seeds, once it pops out, add cumin seeds, green chilies,curry leaves, onions and fry until onions turn slightly brown.
8. Add 1 cinnamon, 2 Marati moggu, bay leaves and 4 cardamoms to it.
9. Now add the coconut milk. Measure the coconut milk while adding.
10. Let this boil and add remaining water. I have 2 cups of coconut milk so I added 2 cups of plain water.
For basmati rice 1 : 1.25 of liquid and rice whereas for normal rice 1 : 2 of liquid and rice.
11. Pressure cook until 3 whistles.
12. Mix the contents carefully and add 2 tea spoon of lemon juice and some ghee.
13. Garnish with Mint and coriander leaves.
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