Rice - Wash and cook 2 cups of Basmati Rice. Keep aside
Mint - Coriander - Chilli Paste - Coarsely crush 5 tbsp chopped Coriander Leaves, 7-8 Mint Leaves and 2 Green chillis, chopped and keep aside.
Veggies - Wash and nip the ends of the ¼ kg of Ivy Gourds and slit each of them into 2 long pieces. Heat 1½ tbsp of Oil in a pan; roast the halved ivy gourds on medium heat for 20 minutes, remove onto a plate and keep aside.
Rice - Add remaining ½ tbsp of Oil to the pan. Add 4 Cloves, 1 Elachi, 1" Cinnamon stick, 1 Bay Leaf and 1 Star Anise and saute for 30 seconds. Add a large Onion, finely sliced and saute for 6 minutes till transparent. Add 1 tsp of Ginger Garlic Paste and prepared paste; saute for 3 minutes. Add 2 tbsp of Coconut Paste, mix and saute for 2 minutes. Add 1 tsp of Coriander Powder, ¼ tsp of Cumin Powder, ¼ tsp of Tumeric Powder and 1 tsp of Red Chili Powder along with the sauteed ivy gourds and mix; cook for 7-8 minutes. Add the cooked rice and Salt to taste and mix. Place lid and cook on low flame for 2-3 minutes. Add 1 tbsp of Lemon Juice and mix.
Remove from heat and garnish with fresh Coriander Leaves. Serve warm with raita.
Mint - Coriander - Chilli Paste - Coarsely crush 5 tbsp chopped Coriander Leaves, 7-8 Mint Leaves and 2 Green chillis, chopped and keep aside.
Veggies - Wash and nip the ends of the ¼ kg of Ivy Gourds and slit each of them into 2 long pieces. Heat 1½ tbsp of Oil in a pan; roast the halved ivy gourds on medium heat for 20 minutes, remove onto a plate and keep aside.
Rice - Add remaining ½ tbsp of Oil to the pan. Add 4 Cloves, 1 Elachi, 1" Cinnamon stick, 1 Bay Leaf and 1 Star Anise and saute for 30 seconds. Add a large Onion, finely sliced and saute for 6 minutes till transparent. Add 1 tsp of Ginger Garlic Paste and prepared paste; saute for 3 minutes. Add 2 tbsp of Coconut Paste, mix and saute for 2 minutes. Add 1 tsp of Coriander Powder, ¼ tsp of Cumin Powder, ¼ tsp of Tumeric Powder and 1 tsp of Red Chili Powder along with the sauteed ivy gourds and mix; cook for 7-8 minutes. Add the cooked rice and Salt to taste and mix. Place lid and cook on low flame for 2-3 minutes. Add 1 tbsp of Lemon Juice and mix.
Remove from heat and garnish with fresh Coriander Leaves. Serve warm with raita.
No comments:
Post a Comment