|
Ingredients
|
Quantity
|
|
Pulao rice
|
300gms
|
|
Gherkins
|
100gms
|
|
Cashewnuts
|
25gms
|
|
Green chilli (split)
|
1
|
|
Curry leaves
|
a few spring
|
|
Coriander
|
10gms
|
|
Cumin
|
10gms
|
|
Gingelly seeds
|
5gms
|
|
Cinnamon
|
a small piece
|
|
Cloves
|
3 or 4
|
|
Asafoetida
|
a pinch
|
|
Dry coconut
|
10gms
|
|
Mustard or cumin
|
a pinch
|
|
Fat
|
20gms
|
|
Coconut (fresh)
|
20gms
|
|
Coriander
|
15gms
|
|
Salt
|
to taste
|
Pick, wash and drain rice. Keep it for half an hour. Roast
and powder coriander, cumin, gingelly, cinnamon, cloves, and dry coconut. Wash
and cut gherkins lengthwise. Heat three – fourth of the fats, add mustards
seeds and cumin. When they crackle, add curry leaves, asafoetida, chilli. Add
gherkins. Saute for five minutes. Add rice. Fry for 5 minutes. Add hot water to
double the quantity of gherkin-and-rice mixture. Add spices, salt and
cashewnuts. Cook on slow fire, stirring occasionally. When the rice is nearly
done, pour remaining fat over. Cover. Cook till all the water has evaporated
and rice is done. Serve hot, garnished with grated coconut and chopped
coriander leaves.
