Khana- Indian Recipes and Cuisine

Method

Step 1: Chop mint leaves, coriander leaves, spring onion finely.
Step 2: Wash the rice and soak in water for 20 minutes.
Step 3: Heat oil in a pressure pan, seasoning with mustard seeds, when they start crackling add green chillies, mint leaves, coriander leaves, spring onion, fry till they are soft. Add asafoetida, cashewnuts, salt with soaked rice - stir fry for 2 minutes.
Step 4: Add 4 cups of water with ground powder, cook till done.
Step 5: Heat ghee and pour the cooked rice mixture and stir, keep simmer on low flame for 1 minute and stir gently.
Step 6: Garnish with grated coconut and serve hot with goankoora pickle.

Ingredients

Rice - 2 cups

Spring onion - 1 small bunch

Mint leaves - 1 small bunch

Coriander leaves - 1 small bunch

Green chillies - 2

Mustard seeds - 1 tsp

Asafoetida - A pinch

Ghee - 1 tbsp

Oil - 1 tbsp

Cashewnuts - 10

Slat to taste Grated coconut - 1 tbsp

Grind into a powder

Dhania - 2 tsp

Sesame seeds - 1 tbsp

Black gram - 1 tsp

Bengal gram - 1 tsp

Cloves - 2

Cardamoms - 2

Tymol seeds - A pinch

Pepper - 6

Dry roast all ingredients till golden colour and grind into a powder.