Weekends are always hectic. Planning to prepare something special for Sunday lunch is always interesting and exciting. Especially if I am trying new recipes, I am filled with apprehensive thoughts like ‘will this dish will be accepted by all and etc etc’.
This time I wanted to try something Marathi and I adapted this recipe from here and served it with Kolhapuri Mutton.
Serves : 4
Preparation time : 20 mins
Cooking Time : 10 mins
Cuisine : Maharashtrian
- 2 cups – Basmati Rice
- 3 tbsp – Ghee
- 3 tbsp – Cooking Oil
- 3 – Onions (large ones)
- 3 cups – Water
- 3 pods – Cardamom
- 1 inch – Cinnamon
- 5 – Cloves
- 20 – Black Peppercorns, whole
- Turmeric powder a pinch
- Salt to taste
- 1/2 cup – Peanuts
- 1/2 cup – Cashew Nuts
- 2 springs – Curry Leaves
- 4 – Green Chilies
- Mustard seeds for seasoning
- 2 tbsp – Chopped Coriander Leaves
- 2 tbsp – Grated Fresh Coconut
Method to prepare:
- Wash the rice well and soak it for 15 mins.
- Chop onions into fine pieces.
- In a pan, add half the ghee and oil. Once its hot, fry the onions and the masalas until the onions are golden brown, ensure it does not burn.
- Remove half the onions and set aside for garnish.
- Take the pan in which rice is going to be cooked. Heat ghee, turmeric, drained rice. Fry for 2 mins.
- Add water and salt to taste. Bring to the boil. Cover with lid and Cook for 20 – 25 mins.
- For seasoning, heat the remaining ghee in a small pan and fry the nuts until golden. Fry the curry leaves, green chilies and mustard seeds until the seeds pop.
- Once the rice is cooked, remove it to a serving bowl, pour the seasoned stuff over the rice.
- Garnish the rice with the fried cashews, chopped coriander leaves and grated fresh coconut.
This is another entry for RCI : Maharashtrian Cuisine.