Khana- Indian Recipes and Cuisine

Method

Step 1: Wash the rice and soak in water for 20 minutes. Add 3 cups of water and cook till half of the cook.
Step 2: Soak bengal gram in water for 20 minutes and cook till soft and keep aside.
Step 3: Soak the saffron in half cup of warm milk.
Step 4: Heat butter and fry the onions till brown, add ground masala paste and fry for five minutes.
Step 5: Add turmeric powder, cooked bengal gram, salt and half cup of water.
Step 6: Sprinkle cornflour over and cook for a minute. Remove from heat.
Step 7: Grease a heavy bottomed vessel and spread half of the cooked rice in it.
Step 8: Spread little cooked gram over the rice.
Step 9: Top it with the remaining rice, pour the saffron milk over the rice.
Step 10: Cover and cook on low heat for 10 minutes.
Step 11: Serve hot, garnish with fried cashewnuts and little saffron.

Ingredients

Rice - 2 cups

Bengal gram - 1 cup

Milk - 1 cup

Onion - 1 (Chop finely)

Corn flour - 1 tbsp

Saffron - A few

Butter - 4 tbsp

Turmeric powder - 1/2 tsp

Cashewnuts - 2 tbsp

Salt to taste

Grind together

Onions - 2 (Chopped)

Green chillies - 2

Garlic - 3 flakes

Ginger - 1 small piece

Poppy seeds - 1 tsp

Grated fresh coconut - 3 tbsp

Cashewnuts - 10

Coriander leaves - 1 small bunch

Mint leaves - 1 small bunch

Heat little oil in a frying pan, fry onions till brown. Add all ingredients one by one and saute lightly, when cool grind to fine paste by adding half cup of milk.