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Rice With Spice

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Ingredients
  Long grain rice 2 Cup (32 tbs) (Uncooked, Basmati)
  Chili powder 1 Teaspoon
  Salt To Taste
  Curds 1⁄2 Cup (8 tbs), beaten
  Lemon 1 , juiced
  Green chilies 12
  Saffron 1⁄2 Teaspoon
  Cashew nuts 10
  Milk 1 Teaspoon (Leveled)
  Coloring 1 Teaspoon
  Rose water 1⁄4 Cup (4 tbs)
  Oil 1 Cup (16 tbs)
  Ghee 2 Tablespoon
Directions

Parboil rice.
Drain and keep warm.
Heat oil.
Fry potato halves.
Keep aside.
Fry onions brown.
Add whole spices and fry.
Add meat, turmeric and chilli powders, salt, garlic-ginger paste and fry well.
Add chopped tomatoes with a little water and cook till tomatoes soften.
Add curds to meat mixture with 2 cups water and simmer until meat is done.
Pour out extra oil and add green chillies, coriander, mint leaves and lemon juice.
Take a large pan.
Melt a little ghee in it and put in a third of the rice.
Pour in meat korma.
Add potatoes and put in remaining rice.
Warm saffron, crush and soak in 2 tbs milk and sprinkle over rice.
Grind cashewnuts in milk, mix with colouring and rose water and sprinkle over rice.
Pour piping hot ghee.
Cover pan with a wet cloth and then with the lid.
Put a weight on the lid.
Place pan on tawa and cook for 15-20 mins on a slow flame.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Rice, Chili
Restriction: 
Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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