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Preparation Time : 20
Cook Time : 40
Total Time : 60
Basmati rice - 1 cup
Coriander leaves - 11/2 cup, tightly packed
Green chilli -2
Ginger - 1 inch
Garlic - 3 to 4 pods
Onion - 1 big size , finely chopped
Bay leaf - 1
Cashew nuts - 8 to 10
Ghee - 1 tablespoon
Refined oil - 2 tablespoon
Salt - 1 teaspoon (as per taste)
Soak the rice for 20 minutes and drain the water.
Cook the rice till 70 to 80% is done.
Now wash the coriander leaves properly.
Take the coriander leaves along with ginger, garlic, green chilli and make a fine paste.
Heat ghee in a wok and roast the cashew nuts. Keep them aside.
Add oil in the remaining ghee.
Once the oil is hot add bay leaf followed by chopped onions and cook until they are translucent.
Next add the ground paste and cook until the raw smell is gone.
Finally add cooked rice and roasted cashew nuts and mix it well. Serve hot with curd or raita or pickle.
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