|
Ingredients
|
Quantity
|
|
Basmati rice (washed and soaked for
30 min)
|
300gms
|
|
Coriander seeds
|
2 tsp
|
|
Cumin seeds
|
1 tsp
|
|
Sesame seeds
|
1 tsp
|
|
Cinnamon
|
1 small piece
|
|
Cloves
|
4
|
|
Cucumber
|
1
|
|
Ghee
|
4 tsp
|
|
Mustard seeds
|
¼ tsp
|
|
Cumin seeds
|
¼ tsp
|
|
curry
|
few springs
|
|
Asafetida
|
1 pinch
|
|
Green chilli – slit lengthwise
|
1
|
|
Salt
|
to taste
|
|
Grated coconut
|
20gms
|
|
Cashew nuts
|
25gms
|
|
Coriander leaves – chopped
|
15gms
|
Roast the coriander seeds, cumin seeds, sesame seeds, cinnamon and
cloves and grind them to a fine powder. Slit and cut the cucumber into long
pieces.
Heat three tsp. ghee in a pan and season with mustard seeds and
cumin seeds. When they crackle, add curry leaves, asafetida and green chilli.
Add the cucumber pieces and sauté for five minutes. Add the rice and fry for
five minutes. Heat water, double the volume of cucumber and rice mixture and
add to the rice. Also add the seasoning, salt and cashew nuts. Bring to a boil
and cook on low heat, stirring occasionally, until almost done. Pour the remaining
ghee over, cover and cook until all the water has evaporated and the rice is
done.
Serve hot garnished with grated coconut and chopped coriander
leaves.
