Ingredient :
- Rice 1 Cup
- Tomato 3-4 med sized pureed (1 cup)
- Onion 1 (Thinly Sliced)
- Ginger Garlic Paste 1 TO 1 1/2 TSP
- Green Chillies 6
- Pudina And Coriander 1 bunch each
- Pepper 1 TSP
- Lavang/Cloves 1 TSP
- Coconut Milk 1 Cup
- Red Chilli Powder 1/2 TSP
- Ghee/Oil
- (The Measure Of Ghee Or Oil Should Be 1/10 Of Quantity Of Rice)
- Salt
Method :
- Soak rice for 10 min.
- Blanch tomatoes, peel off skin and make puree.
- To extract coconut milk, use fresh or frozen coconut .Blend in mixer and make a smooth
- paste. Add warm water and strain for one glass milk.
Procedure:
- Heat ghee/oil, add cloves and pepper. When they splutter add the thinly
- sliced onions and saute. Then add slit green chillies and little salt and fry.
- Add ginger garlic paste and saute. Add pudina and coriander paste, red chilli powder
- tomato puree and coconut milk.
- For 1 cup of rice 2 cups liquid is required.
- Hence use 1 cup tomato puree and 1 cup coconut milk. Allow to boil, then add
- rice, salt some mint leaves and mix and cook for 15 min till rice is done.
- garnish with coriander leaves.
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