This slightly spiced rice is delicious and can be eaten as a complete meal on its own or as an accompaniment to
various curry dishes.
Preparation Time: 30 minutes
- Basmati Rice – 2 cups
- Water – 1½ litres
- Salt – 2 teaspoon or to taste.
- Ghee – 2 tablespoon
- Mustard Seeds – 1 teaspoon
- Cumin Seeds (fine) – 1 teaspoon
- Onions, chopped – 2 medium
- Chana Dal – 2 tablespoon
- Peanuts – 2 tablespoon (or handful)
- Curry Leaves, freshly chopped – 10
- Coriander Leaves, freshly chopped – a small bunch.
- Green Chillies, slit – 2 or to taste.
- Turmeric Powder – 1 teaspoon
- Lime Juice – 2 teaspoon
- Wash rice thoroughly until the water is clear. Soak it in water and leave for 20 minutes.
- Boil a large pan of water and add 2 teaspoon of salt to it. Cook the soaked rice for 5 minutes or until it is half
cooked. Keep stirring it occasionally to ensure it does not stick to the bottom of the pan. Drain off the excess water
and keep aside.
- Add 2 tablespoon of ghee to the pan. Add 1 teaspoon mustard seed, 1 teaspoon cumin seed and fry for 10 seconds.
Add chopped onions, chana dal, peanuts, curry leaves, coriander leaves, green chillies, 1 teaspoon turmeric powder
and fry for 1 minute.
- Add boiled rice to the fried ingredients and mix gently, to avoid rice breaking. Let it fry for 2 minutes.
- Cover lid. Put on medium heat and let it cook for another 2 minutes. Remove from heat, add lime juice. Garnish with
freshly chopped coriander and serve hot.
If you want to save time, you can add washed rice to the fried ingredients instead of boiling the rice in advance. Add
3½ cups of warm water to the rice after mixing it with all the spices. Cover the lid, keep on medium to low heat for
10 – 12 minutes (or until rice is cooked).
Rice soaked in water helps the grain appear longer and also reduces cooking time!