|1.||Rice 1 cup|
|2.||Oil 1 tablespoon|
|3.||Ghee 1 tablespoon|
|5.||Curry leaves 1 sprig|
|6.||Vegetables: Beans, carrot, fresh peas, capsicum, potato. These together, when cut, should fill a cup.|
|7.||Coriander powder 1 teaspoon|
|8.||Water 2 cups|
|9.||Salt to taste|
|10.||Lemon juice to taste|
|11.||Fried cashew nuts and chopped fresh coriander leaves for garnishing|
|1.||Curry leaves 4-5 sprig|
|2.||Green chillies 3-4|
|3.||Fresh coriander leaves 1/2 handful|
|4.||Cinnamon 1/2 inch piece|
|6.||Coconut pieces 1/4 cup|
masala ingredients, except coconut pieces, in one teaspoon of oil,
until all the
water evaporates from the leaves.
fried masala with coconut pieces, adding little water to make a coarse
|3.||Wash the rice and drain the water. Keep the rice aside for 5 minutes.|
the vegetables into medium pieces.
Cut onion into thin, length-wise pieces.
|5.||Heat 2 cups of water to boil.|
oil and ghee in a wok.
curry leaves and onion pieces and fry until onion pieces turn golden
vegetables and fry for 2 minutes.
washed rice and fry for 1 minute.
masala paste and fry until water evaporates from the masala
boiling water and salt and mix.
the mixture into a pressure cooker. Cover with a lid.
Put on the weight when the steam starts to come out.
|13.||Cook until the cooker whistles once or cook according to your cooking preference.|
the lid after there is no pressure. Wait for 2-5 minutes.
Add lemon juice and mix.
with fried cashew nuts and chopped fresh
coriander leaves. Curry leaf rice / pulao is ready.
Serve hot with cucumber-onion-tomato raita.
|TIPS||How to make Curry Leaves Rice?|
|1.||Slit the green chillies so these will not burst-open while frying.|
|2.||Wait for 15 minutes after washing and draining the water from the rice. Then fry it to get soft rice.|
|3.||Do not mix the pulao immediately after removing the lid, because the rice will break down.|
|4.||You can also cook the pulao directly in a pan. You may have to use more water.|