Rice preperation is so simple. When one wish to eat spicy & filling meal but also feels lazy to prepare roti curry or rice dal, than this is the best option. Soya is very nutritious. Helps in weight control, reduces cholesterol, heart problems and is a good diabetic food.
Serves 4
Preperation time: 10 mins; Cooking time: 25 mins
Ingridents:
Basmati Rice – 2 cups
Water – 4 cups
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Dry red chilli - 3
Garlic cloves - 4 (crushed)
Ginger – ½ inch (crushed)
Curry leaves - 1 strand
Onion - 1 medium
Cinnamon stick - 1 inch
Cloves - 2
Pepper corns - 6
Aniseed - 2
Fennel seeds - ½ tsp
Cardamom - 1
Bay leaf - 1
Tomato - 3
Soya - 12 pcs
Chilli powder - 3 tsps
Salt to taste
Ghee/Oil
Method:
Soak soya for 10 mins in boiling water and then strain. Dip them in cold water, sqeeze out water and keep soya aside.
In a thick bottom pan, heat 1 tbsp of ghee and then add mustard seeds.
As they splutter add cumin seeds, red chillies, crushed ginger garlic, curry leaves & onion. Saute till onion turns transparent.
Add cinnamon stick, cloves, pepper corns, Aniseed, fennel seed, cardamom, bay leaf and saute for few seconds
Add tomatos, chilli powder, salt and cook covered till tomatos turn little pulpy.
Add soya, rice and saute for few seconds
Finally add water and cover the pan. Let it cook on a medium flame for 18-20 mins. Check to see if there is little moisture left.
Now turn off flame and leave it for 8-10 mins covered before serving.
Happy Cooking; Enjoy eating!
Serves 4
Preperation time: 10 mins; Cooking time: 25 mins
Ingridents:
Basmati Rice – 2 cups
Water – 4 cups
Mustard seeds - 1/4 tsp
Cumin seeds - 1 tsp
Dry red chilli - 3
Garlic cloves - 4 (crushed)
Ginger – ½ inch (crushed)
Curry leaves - 1 strand
Onion - 1 medium
Cinnamon stick - 1 inch
Cloves - 2
Pepper corns - 6
Aniseed - 2
Fennel seeds - ½ tsp
Cardamom - 1
Bay leaf - 1
Tomato - 3
Soya - 12 pcs
Chilli powder - 3 tsps
Salt to taste
Ghee/Oil
Method:
Soak soya for 10 mins in boiling water and then strain. Dip them in cold water, sqeeze out water and keep soya aside.
In a thick bottom pan, heat 1 tbsp of ghee and then add mustard seeds.
As they splutter add cumin seeds, red chillies, crushed ginger garlic, curry leaves & onion. Saute till onion turns transparent.
Add cinnamon stick, cloves, pepper corns, Aniseed, fennel seed, cardamom, bay leaf and saute for few seconds
Add tomatos, chilli powder, salt and cook covered till tomatos turn little pulpy.
Add soya, rice and saute for few seconds
Finally add water and cover the pan. Let it cook on a medium flame for 18-20 mins. Check to see if there is little moisture left.
Now turn off flame and leave it for 8-10 mins covered before serving.
Happy Cooking; Enjoy eating!
Category:
Rice Recipes
You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response.
0 Responses
