Friday, December 13, 2013

Masoor Rice

Time 30 min
Basmati rice 1 cup
Whole masoor 1/4 cup
Onion 1 medium size chopped lengthwise
Ginger Garlic paste 1/2 tsp
Bay leaves 2-3
Pepper 1 tsp
Cloves 5-6
Cumin seeds 1/4 tsp
Big cardamom 1
Green chilies 2 slit from the middle
Ghee 2 tbsp
Water 1.1/2 or 2 cup (Depending on how old is rice)
Salt to taste

Wash the rice and masoor with water. Drain the water,  in fresh water soak rice and masoor for 1/2 hr. 
Heat the thick bottom non stick sauce pan or pressure cooker (1.5 or 2 lit). Add ghee after it becomes hot add cumin seeds, bay leaves, pepper, cloves, green chilies, ginger garlic paste. Saute for few minutes. Add rice and masoor, saute for about 3-4 min. Add turmeric powder, saute for about 2-3 min. 
Then add hot water, stir well. (Then if you are using pressure cooker then whistle for 2 whistles and then immediately release pressure, turn upside down and cover the lid or keep without lid). If using thick bottom pan then cover with the lid keep the high flame for about 4-5 min. You will observe that most of the water is soaked by the rice. Then remove the lid stir rice upside down very carefully otherwise rice will get split. Keep the low flame and cook it for about 7-8 min. Serve with dahi raita.


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