INSTANT MASALA RICE

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INGREDIENTS

Rice – 1 cup (sona masoori rice)

Ghee – 3 to 4 tbsp

Water – 2 1/2 cups

Salt to taste

Finely chopped mint leaves- 1 tbsp

Finely chopped coriander leaves – 1 tbsp

Ginger garlic paste – 1 tbsp

Grind it to a paste

Freshly grated coconut – 3/4 cup

Coriander seeds – 2 tbsp

Cloves – 18

Cardamon – 3

Cinnamon – 1 inch

METHOD

1. Wash and soak rice for 1 hour. Heat ghee in a kadai and add the grinded masala paste.
2. Fry on low flame till the water in the masala paste evaporates .
3. Then, add ginger garlic paste and fry till the raw smell fades.
4. Add finely chopped mint and coriander leaves.
5. Add water and salt and bring it to a boil.
6. Add the previously soaked rice without water and mix well.
7. Cover and cook on low flame till the rice is cooked.
8. Switch off the flame and keep it aside for 5 to 8 minutes and serve.

SUGGESTIONS

1. Serve with chicken curry or any other masala curries.
2. You can adjust water according to your type of rice used.
3. Adjust salt according to your taste.