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long grain basmati rice tamarind juice mustard seeds cumin red chilies bay leaf jaggery turmeric stalks of fresh curry leaves oil peanuts salt water
Viewed: 71 - Published at: 5 years agoIngredients
- 1 cup long-grain basmati rice, cleaned and washed
- 2 teaspoons tamarind juice
- 12 teaspoon mustard seeds
- 12 teaspoon cumin seed
- 2 red chilies
- 1 bay leaf (optional)
- 14 teaspoon jaggery (optional)
- 14 teaspoon turmeric powder
- 4 stalks of fresh curry leaves, washed and torn
- 1 tablespoon oil
- 1 tablespoon plain peanuts, broken
- 1 teaspoon salt
- 3 cups water
Method
- Heat a skillet on medium flame.
- Pour in the water, salt, turmeric powder and stir in the rice very gently.
- Bring to a boil.
- Lower flame, partially cover, and cook till all the water has been absorbed by the rice.
- Don't overcook the rice.
- Keep aside.
- Heat oil in a frying pan on medium flame.
- Toss in the cumin and mustard seeds.
- Allow to sizzle and splutter.
- Once they stop, add the red chillies, curry leaves, bay leaf and peanuts.
- Stir-fry briefly for 10-15 seconds until the nuts turn lightly brown and the curry leaves are aromatic.
- Remove from heat.
- Add this to the rice alongwith the tamarind juice and jaggery, if using.
- Mix gently.
- Sprinkle a few drops of water on top, then cover the container with a lid and allow to cook on simmer for 8 minutes, stirring once in between.
- This will help to make all the awesome flavours of the seasoning and the tamarind juice blend well into the cooked rice.
- Remove from heat.
- Serve hot.
