Ingredients
Whole spices:
- 1 ts fennel seeds
- 1 ts cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 1 star anise
- 4 cloves
- 1 onion, sliced
Other ingredients:
- 1 g ginger paste
- 1/2 ts garlic paste
- 100 g tomato, chopped
- 2 green chillies, slit
- 1 cup whole green gram, soaked for 8 hrs
- 1 cup basmati rice, washed
- 2 cups water
- 1/4 cup fresh coconut, grated
- 1/2 ts turmeric powder
- salt to taste
- 1 tbs coriander leaves, chopped
Preparation
1. Add whole spices into the pot along with the onion. Heat the pot on highest level up to roasting window, switch to a low level and roast until the onion turn light brown in color.
2. Add ginger and garlic paste, tomatoes, green chilli, sprouted green gram and washed rice, mix well. Add water and grated coconut, turmeric powder, salt to taste and coriander leaves.
3. Mix well and cover with Secuquick softline and close and heat up the pot on highest level up to soft window. Switch to a low level and cook in soft area for approx. 1 minute.
4. When the cooking time is completed, place the pot on a separate inverted lid and allow it to depressurize by it self. Remove Secuquick and serve hot with raita.
This recipe has been tested and approved by AMC.
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