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Wednesday, 26 July 2017

Jeera rice with Dal Makhni


INGREDIENTS FOR JEERA RICE:
1 cup basmati rice washed and soaked in water for 20 mins
2 tblsp ghee / oil
2 cloves/ lavang
Cinnamon piece
1 cardamom
1 bay leaf
2 tsp jeera/ cumin seeds1 sliced onion
2 slit green chillies
1 tsp ginger garlic paste
Salt to taste
Chopped coriander leaves

PROCEDURE:

  • In cooker heat oil/ ghee, add the spices and fry for a second
  • Add the green chillies and onion slices and sute until it becomes transparent
  • Add the ginger garlic paste and fry till raw smell goes
  • Drain water from the soaked rice and add in the cooker, fry for 5 mins
  • Add salt and 1.5 cups of water, mix well
  • Close the lid of the cooker and cook for 2 whistles
  • Once the steam is released ,open the lid,mix the rice gently,add chopped coriander leaves
  • Serve hot with raita or dal makhni.
INGREDIENTS FOR DAL MAKHNI:

1/2 cup whole black gram (sabut urad)
2 tblsp red kidney beans(rajma)
4 tsp oil or butter
1 tsp jeera
1/2 tsp haldi powder
2 chopped tomato
1/2 tsp garam masala
1 tsp chilli powder
2 gren chillies chopped
1/2 tsp chopped ginger
1 tsp chopped garlic
Salt to taste
corriander leaves

PROCEDURE:


  • Soak urad and rajma for 5 hours in water and cook in cooker with 2 cups of water
  • In a pan take butter or oil and  put jeera,ginger, garlic,green chillies and fry
  • Add onion and fry till turns to pinkish 
  • Put chopped onion, haldi and fry
  • Add all spices and fry
  • Now pour the cooked urad and rajma with salt and make it boil till the gravy becomes thick
  • Garnish with butter and corriander leaves

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