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Indian Vegetarian Recipes - Rice Dishes |
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Daal Rice |
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(Basmati rice / Long rice with bengal gram, flavoured with Indian herbs) |
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| INGERIDENTS |
| Brown rice |
450 gms |
| Chana daal |
100 gms |
| Ghee |
4 tblspn |
| Water |
1.5 liters |
| Milk |
150 ml |
| Yogurt |
5 tblspn |
| Onions (sliced) |
2 |
| Fresh ginger roots (finely chopped) |
1 tspn |
| Fresh garlic (crushed) |
1 tspn |
| Turmeric |
1/2 tspn |
| Chilli powder |
1/2 tspn |
| GGaram masala |
1 tspn |
| Saffron |
1 tsp |
| Lemon juice |
3 tblspn |
| Black cardamoms |
3 |
| Black cumin seeds |
3 |
| Green chillies |
2 |
| Fresh coriander leaves |
2 spring |
| Salt |
to taste |
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METHOD |
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| STEP 1: Rinse and soak the chana daal for 3 hours. Rinse the rice and set aside |
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| STEP 2: Heat the ghee in a frying pan. Add the onions and fry until golden brown. Using a perforated spoon, remove half of the onions with a little of the ghee and set aside in a bowl. |
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| STEP 3: Add the ginger. Garlic, turmeric, 1 teaspoon of salt, chilli powder and garam masala to the onions remaining in the pan and stir-fry for 5 minutes. Add the yogurt, chana daal and 150 ml water. Cook, covered for 15 minutes. Set aside. |
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| STEP 4: Boil the milk with the safforn and set aside. |
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| STEP 5: Boil the rest of the water adding salt to taste, black cardamoms, black cumin seeds and the rice. Cook,stirring, untill the rice is half-cooked. Drain. |
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| STEP 6: Place half of the fried onion, saffron and milk mix, lemon juice, green chillies and corriander leaves on top of the chana daal mixture. Place half of the rice on top of this. Continue making another layer with the remaining fried onion, saffron and milk mix, lemon juice, chillies and coriander leaves. Finish with the rice on top. |
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| STEP 7: Cover lightly with a lid and cook for 20 minutes over a very low heat. Mix with a slotted spoon before serving. |
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