Ingredient :
- Basmati rice 1 cup
- Coriander leaves 1 bundle
- Peas 1/4 cup
- Cloves 2 nos
- Cinnamon 1 inch
- Onion 2 nos
- Ginger garlic paste 1 tsp
- Cashews 8 nos
- Green Chilly 2 nos
- Curd 5 tsp
- Turmeric powder a pinch
- Oil 1 tsp
- Salt to taste
Method :
- Clean and wash the coriander leaves. Grind it in a mixie with green chilly
- Chop the Onions and keep it aside
- In a kadai, pour the oil, add cloves, cinnamon, cardamom, onion, cashews, ginger garlic paste and fry for 5 minutes
- Add the peas and slightly saute it
- Then add the grounded kothamalli paste into it and fry it for one minute
- Add curd, salt and mix well
- Now the Kothamalli masala is ready
- Soak the Basmati rice in water for 10 minutes and drain the extra water
- Pressure cook the rice with the Kothamalli masala
- Once cooked, mix it well and serve it hot
0 comments:
Post a Comment