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Sunday, 20 May 2018

Jeera Rice with Mushroom Pasanda



INGREDIENTS:
1 cup basmati rice
6-7 tsp ghee /oil
2 sliced onions
2 slit green chillies
2 cloves/lavang
1/2 inch cinnamon/ dalchini
1 bay leaf
2 tsp cumin seeds
1 tsp ginger garlic paste
Salt to taste
Chopped coriander leaves

PROCEDURE:

  • Wash and soak rice in water for 1/2 an hour 
  • In cooker put ghee /oil and add lavang,dalchini and bay leaf ,cumin seeds and fry for a minute
  • Put the green chilli and onion slices and saute for 5 minutes
  • Add ginger galic paste and fry till raw smell dissappears
  • Drain water from the rice and add to it and fry for 3-4 mins
  • Add 1 1/2 cups water, salt  and close the lid 
  • Switch off the gas after 2 whistles
  • Open the cooker and gently mix the rice, garnish with chopped coriander leaves 
  • Serve hot with raita or any spicy gravies!!

MUSHROOM PASANDA INGREDIENTS:
1 pack of mushrooms( around 12 mushrooms)
5 tsp oil
6 finely chopped garlic
1 slit green chillies
3 finely chopped onions
1 finely chopped tomato
1/2 cup chopped coriander leaves
1 tsp red chilli pdr
1 tsp jeera / cumin pdr
1/2 tsp lemon juice
1/2 tsp soya sauce
Salt to taste

FOR MARINATION:
Saltt taste
1/2 tsp turmeric pdr
1/2 tsp ginger garlic paste

PROCEDURE:
  • Wash mushroms, cut int 2 r fur peces if it is to big
  • Marinate with the ingredients mentined and keep aside for 30 mins
  • Heat oil in a pan, fry green chilli and chopped garlc tll they turn light brown
  • Add chopped onons and saute until they turn light pink in colour
  • Add chopped tomato,chopped corander leaves and fry for a second
  • Add marnated mushrooms and cook.Once it is almost done add chilli pdr,jeera pdr, lemon juice, soya sauce and cook further for 5 mins
  • Check the salt and garnish with chopped coriander leaves
  • Serve hot with rice.

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