Ricemethraj
Preparation time:20 minutes
Cooking time:30 minutes
Serve:4
Ingredients:
Cooking time:30 minutes
Serve:4
- kolum rice 150gm
- kidney beans boiled (rajma)
- 2 onions sliced
- ginger chopped (adrak)
- fenugreek leaves chopped (methi)
- chicken masala 1 teaspoon
- kitchen king masala 1 teaspoon
- onion garlic masala 1 teaspoon
- milk 250ml
- 3 star anise
- 4 bay leaves
- cumin seeds 1 teaspoon
- asafoetida
- Oil
- Salt
- Heat water in a thick bottom pot. Add star anise and bay leaves.
- Once water boils add rice. Cover the pot and half cook the rice.
- Strain the water and keep it to cool.
- Now in the same pot heat 4 tablespoon of Oil. Add onion mix well.
- Add fenugreek leaves, ginger, asafoetida and cover the pot.
- Cook the onions until crisp and brown. Now add milk, mix well.
- Add chicken masala, kitchen king masala, onion garlic masala.
- Cover the pan and cook until oil comes on top. Add kidney beans and mix well, cook for a minute.
- Now spread half cooked rice on top and cover. Cook it on low flame for 8 minutes.
- Switch off the flame. Keep the cover as it is for 10 to 15 minutes.
- Serve hot and garnish with green chili, coriander leaves, papad and pickle.
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