- Jeerakasala Rice / Kaima Rice - 2 cups
- Vegetables of your choice - 2 cups
- Onion - 1 big
- Tomato - 1 big
- Kashmiri Red Chilly - 8 to 10 nos
- Mint Leaves - 1/2 cup
- Coriander Leaves - 1 cup
- Ginger Paste - 1/2 to 1 tbsp
- Garlic Paste - 1 tbsp
- Curd - 1/4 cup
- Lemon Juice - 2 tbsp
- Ghee - 1 tbsp
- Oil - 1 to 2 tbsp
- Cloves - 5 nos
- Cardamom - 5 nos
- Cinnamon Stick - 3 2 inch
- Fennel Seeds - 1 tsp
- Salt as required
- Water - 1 1/2 cups + 4 cups for boiling rice
Method:
- Chop vegetables to cube and keep aside.
- Wash rice well and soak for 20mins. Drain water and keep aside. Bring 4 cups water to boil on high flame. Add salt and a tbsp of lemon juice. When water vigorously boils, add drained rice and cook till only 50% cooked. Drain cooked rice to a colander and keep aside.
- Soak required quantity of red chillies in warm water for 20minutes. Make a thick paste with little water and keep aside.
- Heat ghee and oil in a thick bottom vessel on medium flame.
- Add fennel seeds, cinnamon, cardamom and cloves. Saute for 30 seconds.
- Add garlic paste and saute till raw smell of masalas fade.
- Further add ginger paste and cook it till raw smell fades.
- Add sliced onions at this stage and fry till golden.
- Add red chilli paste and saute till raw smell fades followed by curd, tomato,mint leaves, coriander leaves and lemon juice. Give it a good mix.
- Add the chopped vegetables and 1/2 cup water. Cook for 10minutes on medium-high flame till almost cooked and water is gone.
- Add drained half-cooked rice and 1 cup water. Adjust salt.
- Cover tightly with a foil wrap and a tight lid.
- Reduce the flame to simmer (lowest) and cook for 20minutes.
0 Comments