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Sunday, 24 August 2014

GHEE RICE

GHEE RICE/NEI CHORU

SERVES:2

INGREDIENTS

BASMATI RICE-1 CUP
(WASHED AND SOAKED FOR ATLEAST HALF AN HOUR)

GHEE -4 TBSP
WATER -1 3/4 CUP

CLOVE/LAUNG/GRAMBHU-2
CARDAMOM/ELAICHI/AELYKKA-1
CINNAMON/DALCHINI/KARUVAPATTA-A SMALL PIECE
BAY LEAF/BHE PATTHA/KARUVA ELLA -1


FOR GARNISHING

CASHEWS/KAJU-2 TBSP
GOLDEN RAISINS/KISMIS-2 TBSP
SLICED ONIONS-1/2 CUP

METHOD

1.HEAT 1 TBSP GHEE IN A PRESSURE COOKER ADD BAY LEAF,CLOVE,CINNAMON &  CARDAMOM .SAUTE FOR FEW SECONDS.

INGREDIENTS
2.ADD THE SOAKED RICE AND SAUTE FOR ABOUT 1 - 2 MINUTES(TAKE CARE SO THAT IT WONT GET BURNED..FOR THAT STIR CONTINUOUSLY)

3.NOW ADD THE WATER AND COOK FOR ONE WHISTLE (ON HIGH FLAME) AND THEN FOR   5 MINUTES(ON LOW FLAME)

4.MEANWHILE FRY THE CASHEWS AND RAISINS IN A TABLE SPOON OF GHEE TILL GOLDEN  BROWN AND TRANSFER IT INTO A BOWL.

5.IN THE SAME PAN  AGAIN ADD 1 TBSP OF GHEE & FRY  ONION TILL GOLDEN BROWN.KEEP ALL THE FRIED THINGS ASIDE.

6.ONCE PRESSURE GOES,OPEN THE LID, ADD 1 TBSP OF GHEE AND WAIT FOR FEW SECONDS AND THEN  MIX IT UP .

7.TRANSFER IT INTO A PLATE OR SERVING VESSEL .

8.GARNISH WITH FRIED ONIONS ,CASHEWS AND RAISINS....

9.ENJOY..


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