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.

SOYA GRANULES PULAV IN ELECTRIC RICE COOKER

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INGREDIENTS

For the curry

Soya granules – 1cup

Finely sliced onion -1

Ghee – 1tbsp

Oil – 1tbsp

Chopped mint leaves – 1/3 cup

Chopped coriander leaves – 1/3 cup

Ginger garlic paste – 1tbsp

Turmeric powder – 1/2 tsp

Red chilli powder – 1tbsp

Pulav masala – 1 tsp

Salt- 1/2 tbsp

Coriander powder – 1 tsp

Cumin powder – 1/2 tsp

Curd – 1cup

*For rice

Basmathi rice – 2cups

Water – 2 1/2 cups

Salt -1 tsp

Star anise – 1

Cloves – 4

Cinnamon – 1inch piece

Cardamom – 2

Shahjeera – 1tsp

Finely chopped mint leaves – 1tbsp

Finely chopped coriander leaves – 1tbsp

Green chillies -4 slit

Ghee – 1tbsp

*For garnishing

Fried onions – 2 tbsp

Safforn – 1/4 tsp [ soak in 3 tbsp of milk ]

Ghee – 1tsp

METHOD

1. Cook soya granules in boiling water for 5 to 6 minutes. Once done, drain it.
2. Wash with cold water for 2 times and squeeze it. Keep it aside.
3. Heat oil and ghee in a pan and add finely sliced onions.
4. Add salt and fry on medium flame till the onions become golden colour.
5. Add ginger garlic paste and fry for 2 minutes. Add turmeric powder, coriander powder, cumin powder, red chilli powder and pulav masala.
6. Mix well and add mint and coriander leaves. Fry on medium flame for 2 minutes and add soya granules.
7. Mix well and cook on medium flame for about 4 minutes.
8. Add curd and mix well. Cook on medium flame till the water in the curry reduces to 3/4 .
9. Meanwhile wash and soak basmathi rice for 15 minutes and strain it.
10. In a electric rice cooker, add strained basmathi rice, salt and water.
11. Mix well. At this stage, taste the water. It should be salty.
12. Then, add all the remaning ingredients and mix well. Switch on the rice cooker.
13. Strain the saffron from milk and keep it aside.
14. When rice is 3/4th done, add strained saffron milk. Spread fried onions and 1 tsp of ghee on top of the rice.
15. Spread the previously made curry evenly on the top of the rice. Close the lid and cook till the cooking mode switches to keep warm mode.
16. Switch off the rice cooker. Allow to rest for 10 minutes.
17. Use a fork to fluff the rice and transfer to a bowl and serve with raita.