This is a variety dish with basmati rice which goes along with almost all gravies. It is not spicy but sweet and usually it does not include any vegetables . the method of preparation is also slightly different in that it begins with a caramelisation procedure which is typical of a sweet dish normally. So the entire dish has a caramel flavor which brings forth the variety and uniqueness in itself. It is easy to make and needs very less time and effort.
Serves 2
INGREDIENTS:
- Basmati rice - 1 cup
- Cumin seeds (Jeera) - 1 tablespoon
- Sugar - 2 tablespoons
- Onion - 1 medium sized (Half sliced thin and long , the other half finely chopped)
- Ginger - 1 inch piece finely chopped
- Garlic - 3 pods -finely chopped
- Green chillies- 2 finely chopped
- Mint and coriander leaves - finely chopped - 2 tablespoons
- Water - 2 cups
- Salt as needed
How to Prepare:
Step 1: Wash the basmati rice three times in water and soak in clear water for 20 minutes. Drain the water completely by keeping it in a colander for another 20 minutes .
Step 2: Crush the ginger ,garlic , green chillies , mint and coriander leaves to a fine paste.
Step 3: Heat oil in a pressure cooker , add cumin seeds and saute till it turns brown. Add the sugar and wait till it turns brown and caramelises.
Step 4: Add the onions immediately , it will turn brown soon. Saute it for 5 minutes.
Step 4: Add the ginger garlic green chillies mint and coriander paste . saute till its raw smell leaves.
Step 5: Add the rice and saute it well to mix with the masala. Add needed salt and the 2 cups water . Stir well. Close the lid and presure cook for one whistle.
Step 6: In a small pan heat oil and add the thinly sliced onions. Saute till it turns brown. Add it to the rice and serve hot with any dry north Indian gravy.
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