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:
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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