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PrintSPICY MAHARASHTRIAN RICE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a pan; add mustard seeds. When they splutter, add green chillies and turmeric powder; stir and add gherkins and green peas.
- Lower heat and continue to cook for 2 minutes. Add the drained rice and mix carefully to coat the grain with the oil, and continue to fry until all the water has evaporated.
- Add the roasted powder, garam masala, and red chilli powder. Stir to mix well. Add water, lemon juice, and salt. Increase heat and bring to the boil.
- Reduce heat and cook covered until the water is absorbed and the rice is done.
- Garnish with cashew nuts, raisins and coconut.
INGREDIENTS
- 300 grams Basmati Rice, soaked and drained
- 5 tablespoon IDHAYAM Sesame oil
- ¾ teaspoon Black mustard seeds
- 5 Green chillies slit
- 1 teaspoon Turmeric powder
- 10 small sized Gherkins, cut into 4 slices each
- 100 grams Green peas, shelled
Dry roast and grind to a fine powder:
- 1 teaspoon Coriander seeds
- 1 Cinnamon, 1" stick
- ½ teaspoon Cumin seeds
- ½ teaspoon Black cumin seeds
- 1 teaspoon Sesame (til) seeds
- 1 teaspoon Garam masala
- 1 ½ teaspoon Red chilli powder
- 1 ½ teaspoon Lemon juice
- Salt to taste
For the garnishing:
- 10 Cashew nuts, lightly fried
- 2 tablespoon Raisins, sliced
- 8-10 Coconut, cut into slices
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