Preparation and cooking time : 20 Mins
Rice : 2 cups; soak for 20 mins
Water : 3 ¾ cups (If you don’t soak rice then you’ve to use 4 cups of water)
Tomatoes : 3; medium, thinly sliced
Oil : 3 tablespoons
Ghee : 1 table spoon (Optional)
Cardamom/Elachi : 4
Cloves : 4
Cinnamon stick : 1/2'”
Marathi moggu : 2
Ginger – garlic paste : 1 teaspoon
Bay leaves : 2
Cashew nuts : 12 (Optional)
Onion: 1; medium, finely sliced
Green chillis : 3-4; according to your taste
Coriander : Finely chopped for garnishing
1. Pour oil and ghee in a heavy bottom saucepan. Once hot, add bay leaves, marathi moggu, elachi, cloves, cinnamon stick, cashewnuts and sauté for a minute.
2. Add onions, slit green chillis and fry till onions become translucent. Add ginger garlic paste and stir for a minute.
3. Add tomatoes and stir till they are cooked 3/4th.
4. Add water, salt to taste and bring to boil. Add soaked rice and cover with the lid till rice is cooked.
5. If using pressure cooker, keep up to 3 whistles and take off heat. Garnish with chopped coriander and serve hot with peanut chutney or raitha.
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