| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Lao |
Femina, Femina2, Rice |
4 |
servings |
INGREDIENTS
| 300 |
g |
Basmati rice; washed and soaked |
|
|
; for 30 minutes |
| 2 |
ts |
Coriander seeds; (10 g) |
| 1 |
ts |
Cumin seeds; (5 g) |
| 1 |
ts |
Sesame seeds; (5 g) |
|
|
A small piece of cinnamon |
| 4 |
|
Cloves |
| 1 |
|
Cucumber; (100 g) |
| 4 |
ts |
Ghee; (20 g) |
| 1/4 |
ts |
Mustard seeds; (1 g) |
| 1/4 |
ts |
Cumin seeds; (1 g) |
|
|
A few sprigs curry leaves |
|
|
A pinch of asafoetida |
| 1 |
|
Green chilli; slit lengthwise |
|
|
Salt to taste |
| 20 |
g |
Grated coconut |
| 25 |
g |
Cashewnuts |
| 15 |
g |
Coriander leaves; chopped |
INSTRUCTIONS
ROAST the coriander seeds, cumin seeds, sesame seeds, cinnamon and cloves
and grind them to a fine powder. Slit and cut the cucumber into long
pieces.
Heat three tsp ghee in a pan and season with mustard seeds and cumin seeds.
When they crackle, add curry leaves, asafoetida and green chilli. Add the
cucumber pieces and saute for five minutes. Add the rice and fry for five
minutes. Heat water, double the volume of cucumber and rice mixture and add
to the rice. Also add the seasoning, salt and cashewnuts. Bring to a boil
and cook on low heat, stirring occasionally, till almost done. Pour the
remaining ghee over, cover and cook till all the water has evaporated and
the rice is done.
Serve hot garnished with grated coconut and chopped coriander leaves.
Converted by MC_Buster.
NOTES : Spicy pulao
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You’re never too young for God”