Ingredients:
Raw rice / basmathi rice - 1 1/2 cup
Bell pepper/ Capcicum - 2(chopped big pieces)
Dry coconut - 1/4 cup
Cinnamon stick - a small piece
Peanut - 3 tbsp
Coriander seeds - 2 tbsp
Red chilies - 6 no
Cumin seeds - 1 tsp
Bengal gram dhal/ Channa dhal - 2 tbsp
Turmeric powder - 1 tsp
Water - 3 cups
Salt
Oil
For tempering:
Mustard seeds - 1 tsp
Channa dhal - 2 tsp
Oil
Method:
First cook the rice with 3 cups of water. Spread it in the big plate and let it cool. In a pan add 1 tsp of oil, then add channa dhal, peanuts, coriander seeds, red chilies, cumin seeds and dry coconut, fry them till get golden color. Grind it as a coarse powder. In a big pan add oil, mustard seeds and channa dhal, let mustard seeds splutter, then add bell pepper, fry well, till the bell pepper half done. Now time to add cooked rice, turmeric powder, grind powder, salt. Slowly mix them well. Now rice is ready to serve.
Raw rice / basmathi rice - 1 1/2 cup
Bell pepper/ Capcicum - 2(chopped big pieces)
Dry coconut - 1/4 cup
Cinnamon stick - a small piece
Peanut - 3 tbsp
Coriander seeds - 2 tbsp
Red chilies - 6 no
Cumin seeds - 1 tsp
Bengal gram dhal/ Channa dhal - 2 tbsp
Turmeric powder - 1 tsp
Water - 3 cups
Salt
Oil
For tempering:
Mustard seeds - 1 tsp
Channa dhal - 2 tsp
Oil
Method:
First cook the rice with 3 cups of water. Spread it in the big plate and let it cool. In a pan add 1 tsp of oil, then add channa dhal, peanuts, coriander seeds, red chilies, cumin seeds and dry coconut, fry them till get golden color. Grind it as a coarse powder. In a big pan add oil, mustard seeds and channa dhal, let mustard seeds splutter, then add bell pepper, fry well, till the bell pepper half done. Now time to add cooked rice, turmeric powder, grind powder, salt. Slowly mix them well. Now rice is ready to serve.
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